tagalog: adobong talong
adobo is the national dish of the philippines, and is usually made with meat. here's a great vegetarian version.
1. sautee in a small amount of oil:
4 cloves garlic, peeled & chopped coarsely
1 onion, peeled & chopped coarsely
ground black pepper to taste
2. when onion becomes transparent, add:
1/3 c white vinegar
1/4 c soy sauce
1/4 c water
1/2 T sugar (brown or white)
2 bay leaves
3. lower heat and add:
2 medium asian eggplants or 1 medium american eggplant, chopped 3/4 to 1 inch thick
4. cover and simmer for 20-30 minutes or until eggplant is soft but not too mushy. if liquid level gets too low, add a little water during cooking. serve over rice.
VARIATIONS:
- add a few cubes of firm tofu or fried tofu or daikon or potato along with the eggplant.
- fry the eggplant before simmering it (remember to remove as much excess oil as possible using paper towels), and then the simmering time can be shorter).
return to the veggie asia home page