Eggplant Adobo
Published Jan. 19, 2024
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5tablespoons neutral oil, such as canola or safflower
- 1½pounds eggplant (preferably small Italian eggplant), cut into 1-inch cubes (about 8 cups)
- Kosher salt and pepper
- ¼cup low-sodium soy sauce
- ¼cup unsweetened coconut milk
- 2tablespoons distilled white vinegar
- 1tablespoon turbinado or light brown sugar
- ½white onion, thinly sliced
- 3garlic cloves, minced
- 1fresh or dried bay leaf
- ¼cup chopped basil, plus additional small leaves for garnish
- Steamed jasmine rice, for serving
Nutritional analysis per serving (4 servings)
315 calories; 21 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 29 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 5 grams protein; 675 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden, 5 minutes. Transfer to a plate and repeat with 2 tablespoons of the oil and the remaining eggplant.
- Step 2
Meanwhile, in a small bowl, combine soy sauce, coconut milk, vinegar, sugar, ½ teaspoon pepper and 2 tablespoons of water; mix well.
- Step 3
Add the remaining 1 tablespoon oil and the onion to the skillet and cook, stirring occasionally, until lightly golden, 3 minutes. Add garlic and stir until fragrant, 1 minute.
- Step 4
Add the browned eggplant, soy sauce mixture and bay leaf and toss to evenly coat. Cover, reduce heat to low and cook, stirring every 5 minutes, until the eggplant is tender but still has structure, about 10 minutes. Uncover and cook over medium heat, stirring occasionally, until the sauce thickens and nicely coats the eggplant, about 2 minutes longer. Season with salt and pepper and stir in the chopped basil.
- Step 5
Divide the eggplant mixture over rice among bowls. Garnish with basil leaves and serve warm.
Private Notes
Comments
Eggplant with little oil. Take eggplant slices, put on a paper towel lined plate. 4 to 5 minutes in your microwave (depends on the power of your microwave). Almost all water is gone and sponge barriers are collapsed. Now start your recipe.
I suggest you use the rest of the can of coconut milk to make coconut rice! It would be a perfect pairing with this dish. Just sub the coconut milk for water 1:1
I'd toss the eggplant cubes in oil and salt and put in a hot 450f oven for 15 mins (on a tray with baking paper - no cleanup). Brown onions etc in parallel on the stove. It's my go to method for eggplant these days - less oil; can go hotter if you want to get a bit of charring going.
Don’t make the mistake of using regular soy sauce instead of low sodium. I did, and it came out so salty that I had to use the dish more as a condiment than a meal.
Amazing!! I did do the eggplant in the oven, per people’s suggestions, and used a little more coconut milk. I also had some coconut vinegar on hand, so I used that instead of the distilled. So good!!
Made as the recipe, except I didn't have low sodium soy sauce which is obviously important to avoid the too salty experience. Was okay, but wouldn't bother to make it again. Personal preference I suppose.