No Meat Mondays: Eggplant Adobo
Easy tangy & garlicky eggplant.
And I’m back with another eggplant dish! I feel like after all the NMM posts last December that are quite indulgent or fussy to do, we need something that’s simple and quick to whip up, not to mention a little bit healthier. If you like vinegary and garlicky stuff, then this eggplant recipe might be up your alley.
So: eggplant adobo, a dish that’s salty, tangy, and garlicky all at the same time. This is a very easy dish to cook since it requires really common and basic ingredients. Also, with this dish, you can add or even use other veggies like snowpeas and French beans. Adobo, traditionally, leans more on the salty side than the tangy side but I personally like mine more sour than salty so just adjust to your own Adobo preference. What’s more important is the abundance of garlic, to be honest, so don’t skimp on it. Yes, you’ll have very garlicky breath, but hey, at least you’ve done good to you heart and gum health (or so I’ve read/heard).
This can be eaten as a main or as a side for a protein. I reckon this will be a great side with fried fish or with fried tofu cubes for a vegan/vegetarian option. Oh, and always, ALWAYS, serve with a bowl of rice. So. Good.
EGGPLANT ADOBO
(adapted from Salu-Salo.com)
YIELD: 2-3
2 medium eggplants
¼ cup oil, for frying
3-4 tbsp white vinegar
2-3 tbsp soy sauce
¼ tsp black pepper (lessen to 1/8 tsp if not a fan of pepper)
3-4 cloves garlic, chopped or crushed
½ - 1 tsp granulated sugar
1. Cut eggplants into 2-inch strips/slices.
2. Heat oil in a pan and fry eggplant slices until tender. Put eggplants on paper towels to drain off excess oil and set aside.
3. On the same pan, add in all remaining ingredients: garlic, vinegar, soy sauce, pepper, and sugar. Bring to a boil.
4. Add fried eggplant slices to the pan and simmer until eggplants are heated through. Serve while hot.
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