Vegan Eggplant Adobo


grapeseed oil

3 Japanese eggplants, about 1 Lb., cut into 1" slices

5 large cloves garlic, chopped

1/3 cup rice vinegar

1/3 cup reduced-sodium soy sauce

2 teaspoons sugar

2 teaspoons freshly ground black pepper

2 bay leaves

fine sea salt, if needed

steamed white rice, for serving

Heat 4 tablespoons oil in a fry pan over medium high flame.

Working in batches, brown eggplant slices on both cut sides, about 3 minutes per side.

Add extra oil as needed (eggplant sucks up oil—you will need it).

Transfer browned slices to paper towel-lined plate.

Reduce heat to medium. Add oil to pan if needed, then add garlic.

Cook, stirring constantly, until aromatic, about 45 seconds.

Add vinegar, soy sauce, sugar, black pepper and bay leaves to pan, stirring to combine.

Return eggplant to pan. Reduce heat to simmer and cook until eggplant is tender, 3 to 5 minutes.

Adjust seasoning with salt, if needed.

Serve with white rice. Enjoy!
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