Filipino Eggplant (Aubergine) Adobo |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 5 |
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I found this for the Zaar World Tour. It reminds me of my favorite dish at my favorite restaurant in Chinatown. 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.
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