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Eggplant Aubergine Adobo

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Ingredients

Adjust Servings:
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

Nutritional information

39.9
Calories
1 g
Calories From Fat
0.2 g
Total Fat
0 g
Saturated Fat
0 mg
Cholesterol
1009 mg
Sodium
6.7 g
Carbs
3 g
Dietary Fiber
2.4 g
Sugars
2.9 g
Protein
132g
Serving Size

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Eggplant Aubergine Adobo

Features:
    Cuisine:

    used 1/4 cup rice vinegar (instead of the 1/2 cup white vinegar).

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Eggplant (Aubergine) Adobo, Pretty tasty Strong flavor The eggplant soaks it up! Yummy with sticky rice , used 1/4 cup rice vinegar (instead of the 1/2 cup white vinegar) , This is the most flavorful eggplant dish I’ve ever had Delicious and great texture! I decided to cut the vinegar in half and use rice vinegar instead of white vinegar It was the perfect amount of flavor and tang for me I served it with rice and fresh chopped cilantro


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    Steps

    1
    Done

    Preheat Broiler.

    2
    Done

    Spray Cookie Sheet With Oil. Place Eggplant Cubes on Cookie Sheet and Spray Them With Oil.

    3
    Done

    Broil Eggplant Until Browned, About 5 Minutes, Flip Them and 5 Minutes More.

    4
    Done

    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.

    5
    Done

    Serve Hot With Sticky Rice.

    Avatar Of James Griffin

    James Griffin

    Spice wizard blending flavors and herbs to create dishes that are rich and aromatic.

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