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Filipino Eggplant (Aubergine) Adobo Recipe

Filipino Eggplant (Aubergine) Adobo

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

DIRECTIONS:



  1. Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry.
  2. In a non-stick skillet, fry eggplant in oil until brown and set aside.
  3. In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes.
  4. Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally.
  5. Serve hot.
Source : Food
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Filipino Eggplant (Aubergine) Adobo Recipe Filipino Eggplant (Aubergine) Adobo Recipe Reviewed by Melvin Magadia on 7:09 AM Rating: 5

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