What to do with eggplants? Vegan Philippine Adobo Dish! This Filipino Eggplant Dish (Vegan Adobo), considered the unofficial national dish of the Philippines, is a beloved culinary treasure known for its savory, tangy flavors, simple ingredients and rich history. In this vegetarian version, we're showcasing the versatility of eggplant and other basic ingredients as it absorbs the bold flavors of garlic, bay leaf, soy sauce, vinegar, and cane sugar. Perfect for healthy lunches, each bite, you'll experience a symphony of flavors that will transport you to the bustling streets of Manila.
Why You'll Love This:
Our Vegan Eggplant Adobo is a celebration of great flavors and culinary heritage. Whether you're a longtime fan of Filipino cuisine or just discovering its delights, this dish offers a big reason to get excited. It's a perfect marriage of sweet, salty, and tangy notes, creating a dish that's both comforting and deeply satisfying. Plus, it's incredibly versatile and can be enjoyed as a hearty main dish or a flavorful side served with steamed white rice.
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Ingredients
- 4 Asian eggplants (Japanese eggplant or Chinese eggplants)
- 6 garlic cloves, minced
- ⅓ cup soy sauce if using dark soy sauce, dilute with a little water
- ¼ cup rice wine vinegar or white vinegar
- 1 cup water or vegetable stock
- 2 tablespoons cane sugar
- 2 bay leaves; whole black peppercorns
- Cooked white rice or brown rice for serving
- Green onions, thinly sliced (for garnish)
Instructions
In a heavy pot or skillet, heat a drizzle of vegetable oil over medium-high heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Add the soy sauce, rice vinegar, water or vegetable stock, cane sugar, and bay leaves to the pot. Stir to combine, ensuring that the eggplant pieces are evenly coated in the sauce.
- In a heavy pot or skillet, heat a drizzle of vegetable oil over medium heat. Add the minced garlic and sauté until fragrant, about 4-5 minutes.
- Add the soy sauce, rice vinegar or white vinegar, water or vegetable stock, cane sugar, and bay leaves to the pot. Stir to combine, ensuring that the eggplant pieces are evenly coated in the sauce.
- Cover the pot and let the eggplant simmer in the sauce for 15-20 minutes, or until the eggplant is tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
- Once the eggplant is cooked through and the sauce has reached your desired consistency, remove the pot from the heat.
- Serve the Vegan Eggplant Adobo on a large plate hot over cooked white rice, garnished with thinly sliced green onion for a pop of freshness.
Hint:
- Choose the Right Eggplants: Opt for Asian eggplants, also known as Japanese eggplants, as they have a tender texture and mild flavor that works well in this dish. Look for eggplants that are firm and free from blemishes.
- Prevent Bitterness: To prevent bitterness in the eggplant, soak the sliced pieces in cold water while preparing the sauce. This step also helps to keep them from turning brown.
Substitutions
- If you can't find Asian eggplants, you can use Japanese eggplants or even regular globe eggplants, though the cooking time may vary slightly.
- Substitute coconut sugar or brown sugar for cane sugar if desired.
- Use tamari, light soy sauce or coconut aminos instead of soy sauce for a gluten-free option.
Variations
- Add sliced chili peppers to the sauce for a spicy kick.
- Experiment with different types of vinegar, such as apple cider vinegar or coconut vinegar, to customize the flavor of the adobo sauce.
- For a creamier sauce, stir in a splash of coconut milk towards the end of cooking.
Storage
- Refrigeration: If you have leftovers, allow the Vegan Eggplant Adobo to cool to room temperature before transferring it to an airtight container. Refrigerate promptly to keep it fresh. It can be stored in the refrigerator for up to 3 days.
- Freezing: To freeze Vegan Eggplant Adobo, allow it to cool completely in the refrigerator before transferring it to a freezer-safe container or resealable freezer bag. Ensure the container is airtight to prevent freezer burn. It can be stored in the freezer for up to 3 months.
Top tip
Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
FAQ
Q: Can I make this dish ahead of time?
A: Yes, Vegan Eggplant Adobo reheats beautifully and can be made ahead of time. Simply store it in an airtight container in the refrigerator for up to 3 days and reheat it on the stove or in the microwave before serving.
Q: Can I freeze leftovers?
A: Yes, you can freeze Vegan Eggplant Adobo for up to 3 months. Let it cool completely before transferring it to freezer-safe containers or resealable bags. Thaw overnight in the refrigerator before reheating.
Q: Can I use other vegetables besides eggplant?
A: Absolutely! Adobo sauce pairs well with a variety of vegetables, such as mushrooms, tofu, or cauliflower. Feel free to experiment with different combinations to suit your taste preferences.
Experience the rich flavors of Filipino cuisine with our Vegan Eggplant Adobo. With its aromatic garlic, tangy vinegar, and tender eggplant, it's a dish that's sure to tantalize your taste buds and transport you to the sunny shores of the Philippines. So gather your ingredients and get ready to savor every flavorful bite!
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Vegan Eggplant Adobo
Ingredients
- 4 Asian eggplants
- 6 garlic cloves minced
- ⅓ cup soy sauce
- ¼ cup rice vinegar
- 1 cup water or vegetable stock
- 2 tablespoons cane sugar
- 2 bay leaves
- Cooked white rice for serving
- Green onions thinly sliced (for garnish)
Instructions
- Begin by preparing the eggplants. Trim the ends and slice each eggplant into bite-sized pieces. Place the eggplant pieces in a bowl of cold water to prevent them from browning while you prepare the sauce.
- In a heavy pot or skillet, heat a drizzle of vegetable oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Drain the eggplant pieces and add them to the pot, stirring to coat them in the garlic-infused oil.
- Add the soy sauce, rice vinegar, water or vegetable stock, cane sugar, and bay leaves to the pot. Stir to combine, ensuring that the eggplant pieces are evenly coated in the sauce.
- Cover the pot and let the eggplant simmer in the sauce for 15-20 minutes, or until the eggplant is tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
- Once the eggplant is cooked through and the sauce has reached your desired consistency, remove the pot from the heat.
- Serve the Vegan Eggplant Adobo hot over cooked white rice, garnished with thinly sliced green onions for a pop of freshness.
