Adobo-style Eggplant
A plant-based take on an old Filipino favorite.
45 min
30 min
15 min
4 cups ×
2 medium eggplants
¼ cup apple cider vinegar
¼ cup light soy sauce or gluten-free tamari
1 ½ cups water
1 tbsp coconut sugar
3 tbsp neutral oil
salt & pepper
Instructions
- Cut the eggplants into 1 ½ inch rounds, spread them out in a single layer on a flat surface (plate, cutting board, baking tray) and sprinkle with fine salt. Leave for 20 minutes then dab with paper towels.
- Smash and peel garlic cloves.
- Bring a cast iron pan to medium heat and add oil. Add garlic and cook until lightly brown. Add the eggplants, turning after one minute.
- Preheat oven, top and bottom heat, to 180C/355F.
- Add vinegar, soy, water, as much pepper as you like and bring to a high simmer. Cook until most of the liquid is absorbed, 15-20 minutes, flipping half-way through.
- Sprinkle the sugar all over and continue cooking for a minute, spooning a bit of the liquid over the tops. Place the pan on the middle rack of your oven and cook for 5 minutes or until the tops turn a caramel color. Serve in the pan.
Options
- Drizzle tahini across the eggplants with a spoon and sprinkle with finely chopped chives or green onions.
- Serve with basmati rice, a boiled egg and lightly salted tomatoes.
