Ingredients
-
5
-
1
-
1/3
-
1/3
-
1/4
-
6
-
1/2
-
-
-
-
-
-
-
-
Directions
Filipino Eggplant (Aubergine) Adobo,I found this for the Zaar World Tour. It reminds me of my favorite dish at my favorite restaurant in Chinatown.,I have never cooked eggplant before. I read the reviews and one said it was too salty, so I didn’t put on the optional salt and used reduced sodium soy sauce. It turned out perfect! I love how it tastes – great recipe for a novice!,It was very good but way salty. I had to squirt some lemon to mine, probably better with calamansi. It paired nicely with tomato and shallot salad with a touch to patis and little of kosher salt. I threw in some green onion at the end to give some color and additional flavor. I will make this again but use low-sodium soy sauce.
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Steps
|
1
Done
|
Spread Eggplant on Paper Toweling and Sprinkle With Salt. Let Drain For 30 Minutes. Rinse and Pat Dry. |
|
2
Done
|
in a Non-Stick Skillet, Fry Eggplant in Oil Until Brown and Set Aside. |
|
3
Done
|
in a Small Saucepan, Simmer Soy Sauce, Vinegar, Garlic and Pepper For 5 Minutes. |
|
4
Done
|
Add Eggplant, Cover and Cook Over Low Heat For 7 Minutes, Stirring Occasionally. |
|
5
Done
|
Serve Hot. |
