Filipino Eggplant Aubergine Adobo Food

FILIPINO EGGPLANT (AUBERGINE) ADOBO

Filipino Eggplant (Aubergine) Adobo image

I found this for the Zaar World Tour. It reminds me of my favorite dish at my favorite restaurant in Chinatown.

Provided by Elmotoo

Categories Vegetable

Time 55m

Yield 5 serving(s)

Number Of Ingredients 7

Ingredients

5 cups diced eggplants, cut in 1 1/2-inch cubes
1 pinch salt (optional)
1/3 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
6 garlic cloves, minced
1/2 teaspoon fresh ground black pepper

Steps:

Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry.
In a non-stick skillet, fry eggplant in oil until brown and set aside.
In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes.
Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally.
Serve hot.

Nutrition Facts : Calories 167.8, Fat 14.7, SaturatedFat 1.9, Sodium 1074.7, Carbohydrate 7.1, Fiber 3.1, Sugar 2.3, Protein 3.1

EGGPLANT (AUBERGINE) ADOBO

Eggplant (Aubergine) Adobo image

Make and share this Eggplant (Aubergine) Adobo recipe from Food.com.

Provided by Engrossed

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 cups eggplants, cut into 2x2 inch pieces
1/2 cup white vinegar
1/4 cup soy sauce
1 tablespoon garlic, finely minced
cooking spray
black pepper, if desired
red chili pepper flakes, if desired

Steps:

Preheat broiler.
Spray cookie sheet with oil. Place eggplant cubes on cookie sheet and spray them with oil.
Broil eggplant until browned, about 5 minutes, flip them and 5 minutes more.
In a medium saucepan, bring vinegar, soy sauce, garlic and if desired, pepper to a boil and simmer for 6 minutes. Add browned eggplant to sauce and cook for 5 minutes more, stir several times.
Serve hot with sticky rice.

Nutrition Facts : Calories 39.9, Fat 0.2, Sodium 1009, Carbohydrate 6.7, Fiber 3, Sugar 2.4, Protein 2.9

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