Best Eggplant Aubergine Adobo Recipes

Eggplant (Aubergine) Adobo image

Provided by Engrossed

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 cups eggplants, cut into 2x2 inch pieces
1/2 cup white vinegar
1/4 cup soy sauce
1 tablespoon garlic, finely minced
cooking spray
black pepper, if desired
red chili pepper flakes, if desired

Steps:

Preheat broiler.
Spray cookie sheet with oil. Place eggplant cubes on cookie sheet and spray them with oil.
Broil eggplant until browned, about 5 minutes, flip them and 5 minutes more.
In a medium saucepan, bring vinegar, soy sauce, garlic and if desired, pepper to a boil and simmer for 6 minutes. Add browned eggplant to sauce and cook for 5 minutes more, stir several times.
Serve hot with sticky rice.

Nutrition Facts : Calories 39.9, Fat 0.2, Sodium 1009, Carbohydrate 6.7, Fiber 3, Sugar 2.4, Protein 2.9

Filipino Eggplant (Aubergine) Adobo image

Provided by Elmotoo

Categories Vegetable

Time 55m

Yield 5 serving(s)

Number Of Ingredients 7

5 cups diced eggplants, cut in 1 1/2-inch cubes
1 pinch salt (optional)
1/3 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
6 garlic cloves, minced
1/2 teaspoon fresh ground black pepper

Steps:

Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry.
In a non-stick skillet, fry eggplant in oil until brown and set aside.
In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes.
Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally.
Serve hot.

Nutrition Facts : Calories 167.8, Fat 14.7, SaturatedFat 1.9, Sodium 1074.7, Carbohydrate 7.1, Fiber 3.1, Sugar 2.3, Protein 3.1