Eggplant Adobo

Name: Eggplant Adobo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: filipino
Ingredients: 5 tablespoons neutral oil, such as canola or safflower; 1 1/2 pounds eggplant (preferably small Italian eggplant), cut into 1-inch cubes (about 8 cups); Kosher salt and pepper; 1/4 cup low-sodium soy sauce; 1/4 cup unsweetened coconut milk; 2 tablespoons distilled white vinegar; 1 tablespoon turbinado or light brown sugar; 1/2 white onion, thinly sliced; 3 garlic cloves, minced; 1 fresh or dried bay leaf; 1/4 cup chopped basil, plus additional small leaves for garnish; Steamed jasmine rice, for serving

By Kay Chun

Published Jan. 19, 2024

Eggplant Adobo — Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.

Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Rating: 4(2,002)
Comments: Read comments

This superpunchy, one-skillet vegetarian meal is inspired by chicken adobo, a beloved Filipino dish. Here, eggplant cooks in rich, tangy adobo sauce — a blend of soy sauce, vinegar, garlic, black pepper and bay leaf — absorbing the savory flavors as it simmers. Coconut milk is added in some versions of adobo, creating a rich, silky texture to balance out the sauce’s tart notes. This recipe includes a shower of fragrant basil, which brings a fresh hit that lifts the dish. (Thinly sliced scallions would also be great.) Serve the eggplant over rice to catch all of its flavorful drippings.

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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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.

Ratings

4 out of 5

2,002 user ratings

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Comments

Archdruid 11 year ago

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.

Jens1 year ago

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

Alex1 year ago

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.

Jo6 days ago

I made this exactly as the recipe said and it was delicious.

Kimberly L2 weeks ago

Delicious. I made two adjustments. Like others, I cut the eggplant in cubes and roasted in a 450 degree oven for 20 mins. I also substituted the white vinegar with rice vinegar. Young firm eggplant a must.

Ken3 weeks ago

This recipe is amazing! I upped the garlic to 3 tbsp. Can also add tofu or soy curls or meat, just double the sauce measures. 5 stars all around!!!

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