Eggplant is the type of food that can be used in more and more dishes, yet people never know to use it or think about using it. This is the perfect dish to showcase eggplant, but in such an easy way. Heck, even a novice would be able to make this Filipino eggplant adobo dish!
This is such a simple recipe, but it comes out with some great flavors. Some people have said the final dish tastes very salty and they’ve had to add lemon juice to compliment that sodium. However, that is why the salt is optional. If you are looking to decrease the sodium in the Filipino eggplant adobo dish, do not add the optional salt and use a reduced sodium soy sauce. That should help on the sodium side of things.
Check out the Filipino eggplant adobo recipe below!
- 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
- To start, spread the diced eggplant on paper toweling and sprinkle with the salt (avoid this step if you want to keep it lower sodium).
- Let the eggplant drain on the paper towels for 30 minutes and then rinse and pat dry.
- Now fry the eggplant until brown in a non-stick skillet and then set aside.
- Then simmer the soy sauce, vinegar, garlic and pepper for 5 minutes in a small saucepan.
- Now add in the eggplant and cover the saucepan and cook over low heat for 7 minutes, stirring occasionally.
- Once done, serve hot.