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Holly Haines’ Eggplant Adobo

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Makes 4 servings 1x

Time 20 minutes

Units Scale

Ingredients

  • 4 to 6 tablespoons grapeseed or vegetable oil
  • 4 medium Filipino or Chinese eggplant, stems trimmed and cut into 1-inch slices
  • 4 to 5 garlic cloves, chopped
  • 1 bay leaf
  • 1/3 cup sugar cane vinegar (or white distilled vinegar)
  • 1/3 cup soy sauce or tamari
  • 1/3 cup water
  • 2 teaspoons freshly ground pepper, more to taste
  • Salt
  • Steamed white rice for serving

Instructions

1. In a wide pan over medium-high heat, heat about 2 tablespoons of the oil. Add the eggplant and cook in batches until browned, adding more oil to the pan as needed. Remove from the pan and drain on paper towels.

2. In the same pan over low heat, add 1 tablespoon oil. Add garlic and cook, stirring regularly, until aromatic, about 30 seconds. Add bay leaf, soy sauce, vinegar, water, and pepper; adjust the heat and bring to a simmer. Add eggplant and cook for about 3 to 5 more minutes, or until tender. Season with salt and additional pepper to taste. Serve hot with lots of steamed white rice.