Eggplant Adobo

Name: Eggplant Adobo
Prep time: 2 h 31 min
Cook time: 40 min
Total time: 3 h 11 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 lb egg plant; 2 tbsp sugar; 1 tsp salt; 1 tsp pepper; 1 garlic; 3 tbsp olive oil; 4 oz ground pork; 3 tbsp rice vinegar; 2 tbsp soy sauce; 2 bay leaves

A weekend Filipino dinner. Ready in about 3 hours 11 minutes. Difficulty: more effort.

2 hr 31 minPrep (about)
40 minCook (about)
3 hr 11 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Main ingredient

4 oz ground pork

Fresh & other

1 lb egg plant
2 tbsp sugar
1 garlic

Sauces & oils

3 tbsp olive oil
3 tbsp rice vinegar
2 tbsp soy sauce

Spices & seasonings (3): salt, pepper, bay leaves

1 tsp salt
1 tsp pepper
2 bay leaves

How to make it

Steps in our own plain words.

Slice 1 lb.
Little Japanese or Italian eggplant (around 3) into quarters lengthwise.
Cut crosswise into 2"-wide pieces.
Place in a medium bowl.
Add 1 Tbsp.
Sugar, 1 tsp.
Diamond Crystal or ½ tsp.
Morton kosher salt, and ½ tsp.
Freshly ground black pepper.
Toss to coat eggplant.
Let sit at room at least 20 min and up to 2 hours, 2.
Peel and thinly slice 8 garlic cloves.
Add 3 Tbsp.
Vegetable oil plus half of garlic to a medium big heavy pot or other heavy pot.
Cook over medium-high heat, till light golden and crisp, about 5 minutes.
Stir the whole time with a wooden spoon.
Move garlic chips to a plate using a slotted spoon.
Season lightly with salt, 3.
Place 4 oz.
Ground pork in same pot plus break up in small pieces with wooden spoon.
Season with ¼ tsp.
Diamond Crystal or Morton kosher salt.
Heat, undisturbed, till deeply browned underneath, about 5 minutes.
Move to another plate, leaving fat behind in your pot using a slotted spoon, 4.
Place eggplant on clean kitchen towel plus blot away any moisture your salt has drawn out, 5.
Working in batches plus adding more oil if needed.
Heat eggplant in the same pot till lightly browned, about 3 minutes per side.
Move to a plate with pork, 6.
Pour 1½ cups of water in the pot and scrape up brown bits from the bottom using a wooden spoon.
Add remaining garlic, 3 Tbsp.
Coconut vinegar or unseasoned vinegar, 2 Tbsp.
Soy sauce, 2 bay leaves, 1 tsp.
Freshly ground black pepper, and rest of the 1 Tbsp, sugar.
Bring to a simmer.
Return pork and eggplant to pot.
Turn the heat down to medium-low, partially cover.
Simmer till eggplant is tender plus silky plus sauce is reduced by half, 20–25 min, taste.
Season with more salt and pepper.
Add a little more sugar if needed.
Top with garlic chips.
Serve with cooked white rice.