Philippine-Style Eggplant Adobo

Name: Philippine-Style Eggplant Adobo
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Filipino
Ingredients: 454 g Eggplants (Japanese or Italian); 3 tbsp Sugar; 1 tsp Salt; 1 tsp Black ground pepper; 8 clove Garlic; 3 tbsp Vegetable oil; 112 g Ground pork; 3 tbsp Rice vinegar; 2 tbsp Soy sauce; 2 pcs Bay leaf; 360 ml Water

Tender eggplant pieces in a savory sauce with ground meat and aromatic garnish — a true Filipino delicacy. The dish is simple to prepare yet complex in flavor and pairs perfectly with white rice.

Ingredients

454 g Eggplants (Japanese or Italian)
3 tbsp Sugar
1 tsp Salt
1 tsp Black ground pepper
8 clove Garlic
3 tbsp Vegetable oil
112 g Ground pork
3 tbsp Rice vinegar
2 tbsp Soy sauce
2 pcs Bay leaf
360 ml Water

Instructions

Cut the eggplants into long strips (quartered lengthwise), then cut crosswise into pieces approximately 5 cm wide. Place in a bowl, add 1 tablespoon of sugar, salt, and half a teaspoon of pepper. Toss until the eggplants are evenly coated with salt and let sit at room temperature for at least 20 minutes, though up to 2 hours is fine.
Peel and thinly slice the garlic. In a medium-sized pot or Dutch oven, combine vegetable oil with half of the sliced garlic. Heat over medium heat, stirring constantly with a wooden spoon, until the garlic becomes light golden and crispy — about 5 minutes. Remove the garlic chips with a slotted spoon onto a plate and sprinkle lightly with salt.
In the same pot, add the ground pork and break it into small pieces with a wooden spoon. Season with salt and cook without stirring until the meat browns on the bottom, approximately 5 minutes. Transfer the meat to a separate plate, leaving the fat in the pot.
Place the eggplants on a clean kitchen towel and pat dry to remove excess moisture.
Fry the eggplants in the same pot in batches (add more oil if needed), 3 minutes per side, until lightly browned. Transfer the eggplants to the plate with the meat.
Pour water into the pot and scrape the bottom with a wooden spoon, collecting any browned bits. Add the remaining garlic, rice vinegar, soy sauce, bay leaf, remaining pepper, and remaining sugar. Bring to a boil, then return the eggplants and meat to the pot. Reduce heat, partially cover with a lid, and simmer until the eggplants are soft and tender and the sauce reduces by half — 20–25 minutes. Taste and adjust seasoning with salt, pepper, or sugar if needed.
Serve the dish garnished with garlic chips on top, accompanied by hot white rice.