Dinner

Eggplant Adobo

Name: Eggplant Adobo
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Filipino
Ingredients: 1 lb eggplant; 2 tbsp sugar; 1 tsp salt; 1 tsp black pepper, freshly ground; 1 whole garlic; 3 tbsp olive oil; 4 oz ground pork; 3 tbsp rice vinegar, unseasoned; 2 tbsp soy sauce; 2 bay leaf; 1½ cups water; white rice, cooked, as needed

A savory Filipino-style eggplant adobo simmered with browned pork, garlic, soy sauce, rice vinegar, and bay leaf.

55 min
330 kcal
Filipino

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

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Ingredients

For 4 servings

Steps

Step 1:
Slice the eggplant into quarters lengthwise, then cut crosswise into 2-inch-wide pieces and place in a medium bowl.
Step 2:
Add 1 tablespoon sugar, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper to the eggplant.
Step 3:
Toss to coat evenly and let stand at room temperature for at least 20 minutes and up to 2 hours.
20 min
Step 4:
Peel and thinly slice 8 garlic cloves.
Step 5:
Add the olive oil and half of the garlic to a medium Dutch oven or other heavy pot.
Step 6:
Cook over medium-high heat, stirring constantly, until the garlic is light golden and crisp, about 5 minutes.
5 min
Step 7:
Transfer the garlic chips to a plate with a slotted spoon and season lightly with salt.
Step 8:
Add the ground pork to the same pot, break it into small pieces, season with ¼ teaspoon salt, and cook undisturbed until deeply browned underneath, about 5 minutes.
5 min
Step 9:
Transfer the pork to another plate with a slotted spoon, leaving the fat in the pot.
Step 10:
Place the eggplant on a clean kitchen towel and blot away the moisture drawn out by the salt.
Step 11:
Working in batches and adding more oil if needed, cook the eggplant in the same pot until lightly browned, about 3 minutes per side.
3 min
Step 12:
Transfer the eggplant to the plate with the pork.
Step 13:
Pour the water into the pot and scrape up the browned bits from the bottom.
Step 14:
Add the remaining garlic, rice vinegar, soy sauce, bay leaves, remaining black pepper, and remaining sugar; bring to a simmer.
Step 15:
Return the pork and eggplant to the pot, reduce the heat to medium-low, partially cover, and simmer until the eggplant is tender and silky and the sauce is reduced by half, 20–25 minutes.
20–25 min
Step 16:
Taste and season with more salt and pepper and a little more sugar if needed.
Step 17:
Top with the garlic chips and serve with cooked white rice.