Eggplant Adobo
This flavorful one-pan vegetarian dish takes inspiration from the classic Filipino chicken adobo. In this recipe, eggplant is simmered in a savory adobo sauce featuring soy sauce, vinegar, garlic, black pepper,, and bay leaf, allowing it to soak up the delicious flavors.Some variations of adobo include creamy coconut milk, which adds a luxurious, smooth texture to complement the sauce's tangy elements. The dish is finished with a sprinkle of aromatic basil, adding a fresh element that elevates the meal. (Thinly sliced scallions would also work wonderfully here.) To savor all the delicious juices, serve the eggplant over a bed of rice.
Ingredients
- 5 tablespoons of a neutral oil such as canola or safflower
- 1½ pounds of eggplant preferably small Italian eggplant, diced into 1-inch cubes (approximately 8 cups)
- Kosher salt and black pepper
- ¼ cup of low-sodium soy sauce
- ¼ cup of unsweetened coconut milk
- 2 tablespoons of distilled white vinegar
- 1 tablespoon of turbinado or light brown sugar
- ½ of a white onion thinly sliced
- 3 cloves of garlic minced
- 1 fresh or dried bay leaf
- ¼ cup of chopped basil with extra small leaves for garnish
- Steamed jasmine rice for serving
Instructions
- Begin by heating 2 tablespoons of oil in a 12-inch nonstick skillet over medium heat. Add half of the diced eggplant, season it with salt and pepper, and cook while stirring occasionally until it turns golden, which should take about 5 minutes. Once done, transfer the cooked eggplant to a plate and repeat the process with the remaining eggplant using 2 tablespoons of oil.
- In the meantime, combine the soy sauce, coconut milk, vinegar, sugar, ½ teaspoon of pepper, and 2 tablespoons of water in a small bowl. Mix these ingredients thoroughly.
- Add 1 tablespoon of oil and the thinly sliced onion to the skillet. Cook, stirring occasionally, for approximately 3 minutes or until they become lightly golden. Add the minced garlic and continue to stir until it becomes fragrant, which should take about 1 minute.
- Return the browned eggplant, the soy sauce mixture you prepared earlier, and the bay leaf. Toss everything together to ensure the eggplant is evenly coated. Cover the skillet, reduce the heat to low, and let it cook. Stir the mixture every 5 minutes until the eggplant becomes tender but still maintains its structure, which typically takes around 10 minutes. Uncover the skillet and increase the heat to medium, stirring occasionally until the sauce thickens and coats the eggplant nicely, about 2 minutes longer. Season with additional salt and pepper to taste, and then stir in the chopped basil.
- To serve, divide the eggplant mixture among bowls over a bed of rice. Garnish each bowl with basil leaves, and serve the dish while still warm.