Adobong Talong Eggplant Adobo Recipes
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.
Provided by Elmotoo
Categories Vegetable
Time 55m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry.
- In a non-stick skillet, fry eggplant in oil until brown and set aside.
- In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes.
- Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally.
- Serve hot.
Nutrition Facts : Calories 167.8, Fat 14.7, SaturatedFat 1.9, Sodium 1074.7, Carbohydrate 7.1, Fiber 3.1, Sugar 2.3, Protein 3.1
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- In a wide pan over medium heat, heat about 3 tablespoons of the oil. Add eggplant and cook until lightly browned. Remove from pan and drain on paper towels.
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- In a medium frying pan over medium heat, heat oil. Add a layer of eggplants, cut side down in the oil. Fry until browned and just beginning to become tender. Flip and brown the other side. Remove from the oil, transfer to a plate with paper towels, and repeat with the remaining eggplants. Set aside.
- In the same pan, add garlic and saute until softened. Add soy sauce and vinegar, stir, and then let come to a boil. Simmer until the vinegar is no longer potent.
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