Filipino Eggplant (Aubergine) Adobo 2
It reminds me of my favorite dish at my favorite restaurant in Chinatown.
- 5 cups diced eggplants, cut in 1 1/2-inch cubes
- 1 pinch salt (optional)
- 1/3 cup vegetable oil
- 1/3 cup soy sauce
- 1/4 cup red wine vinegar
- 6 garlic cloves, minced
- 1/2 teaspoon fresh ground black pepper
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.