Dish Dish

Eggplant Adobo

4 servings


40 minutes

total time


5 tablespoons neutral oil, such as canola or safflower

1 1/2 pounds eggplant (preferably small Italian eggplant), cut into 1-inch cubes (about 8 cups)

Kosher salt and pepper

1/4 cup low-sodium soy sauce

1/4 cup unsweetened coconut milk

2 tablespoons distilled white vinegar

1 tablespoon turbinado or light brown sugar

1/2 white onion, thinly sliced

3 garlic cloves, minced

1 fresh or dried bay leaf

1/4 cup chopped basil, plus additional small leaves for garnish

Steamed jasmine rice, for serving


In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden, 5 minutes. Transfer to a plate and repeat with 2 tablespoons of the oil and the remaining eggplant.

Meanwhile, in a small bowl, combine soy sauce, coconut milk, vinegar, sugar, 1/2 teaspoon pepper and 2 tablespoons of water; mix well.

Add the remaining 1 tablespoon oil and the onion to the skillet and cook, stirring occasionally, until lightly golden, 3 minutes. Add garlic and stir until fragrant, 1 minute.

Add the browned eggplant, soy sauce mixture and bay leaf and toss to evenly coat. Cover, reduce heat to low and cook, stirring every 5 minutes, until the eggplant is tender but still has structure, about 10 minutes. Uncover and cook over medium heat, stirring occasionally, until the sauce thickens and nicely coats the eggplant, about 2 minutes longer. Season with salt and pepper and stir in the chopped basil.

Divide the eggplant mixture over rice among bowls. Garnish with basil leaves and serve warm.


Serving Size




Total Fat

21 g

Saturated Fat

4 g

Unsaturated Fat

17 g

Trans Fat

0 g




675 mg

Total Carbohydrate

29 g

Dietary Fiber

6 g

Total Sugars

9 g


5 g

4 servings


40 minutes

total time
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