Eggplant Adobo

Name: Eggplant Adobo
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 lb Egg Plants; 2 tbs Sugar; 1 tsp Salt; 1 tsp Pepper; 1 whole Garlic; 3 tbs Olive Oil; 4 oz Ground Pork; 3 tbs Rice Vinegar; 2 tbs Soy Sauce; 2 Bay Leaf

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Egg Plants1 lb
Sugar2 tbsp
Salt1 tsp
Pepper1 tsp
Garlic1 whole
Olive Oil3 tbsp
Ground Pork4 oz
Rice Vinegar3 tbsp
Soy Sauce2 tbsp
Bay Leaf2

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

7 steps · 0 min

1
Slice 1 lb. small Japanese or Italian eggplant (about 3) into quarters lengthwise, then cut crosswise into 2"-wide pieces. Place in a medium bowl. Add 1 Tbsp. sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper. Toss to evenly coat eggplant and let sit at room temperature at least 20 minutes and up to 2 hours.
2
Peel and thinly slice 8 garlic cloves. Add 3 Tbsp. vegetable oil and half of garlic to a medium Dutch oven or other heavy pot. Cook over medium-high heat, stirring constantly with a wooden spoon, until light golden and crisp, about 5 minutes. Using a slotted spoon, transfer garlic chips to a plate; season lightly with salt.
3
Place 4 oz. ground pork in same pot and break up into small pieces with wooden spoon. Season with ¼ tsp. Diamond Crystal or Morton kosher salt and cook, undisturbed, until deeply browned underneath, about 5 minutes. Using a slotted spoon, transfer to another plate, leaving fat behind in the pot.

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