Eggplant Adobo

Makes: 4 servings (with rice)

Time: About 20 minutes

Ingredients

● 4 to 6 tablespoons grapeseed or vegetable oil

● 4 medium Filipino or Chinese eggplant, stems trimmed and cut into
1-inch slices
● 4 to 5 garlic cloves, chopped
● 1 bay leaf
● 1/3 cup sugar cane vinegar (or white distilled vinegar)
● 1/3 cup soy sauce or tamari
● 1/3 cup water
● 2 teaspoons freshly ground pepper, more to taste
● Salt
● Steamed white rice for serving

Instructions

1. In a wide pan over medium-high heat, heat about 2 tablespoons of the oil. Add
the eggplant and cook, in batches, until browned, adding more oil to the pan as
needed. Remove from the pan and drain on paper towels.

2. In the same pan over low heat, add 1 tablespoon oil. Add garlic and cook,
stirring regularly, until aromatic, about 30 seconds. Add bay leaf, soy sauce,
vinegar, water, and pepper; adjust the heat and bring to a simmer. Add eggplant
and cook for about 3 to 5 more minutes, or until tender. Season with salt and
additional pepper to taste. Serve hot with lots of steamed white rice.