Eggplant adobo
- Main Ingredient: Eggplant
- Course: Various Main Dishes
- Cuisine: Chinese Filipino
- Dietary: Various vegetarian
- Special food: Ethnic
- Yield:
Eggplant adobo ingredients
- 5 c Diced eggplant
- -cut in 1 ½-inch cubes
- Salt to taste
- 1⁄3 c Vegatable oil
- 1⁄3 c soy sauce
- 1⁄4 c Red Wine Vinegar
- 6 Cloves garlic, minced
- 1⁄2 t Freshly ground black pepper
Cooking Eggplant adobo
1. Spread eggplant on paper toweling and sprinkle with salt.
2. Let drain for 30 minutes.
3. Rinse and pat dry. In a non-stick skillet, fry eggplant in oil until brown and set aside.
4. In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes.
5. Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally.
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