Vegan Eggplant Adobo
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.
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.