Filipino Eggplant (Aubergine) Adobo Recipe

INGREDIENTS:

• 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

INSTRUCTIONS:

1. Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry.
2. In a non-stick skillet, fry eggplant in oil until brown and set aside.
3. In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes.
4. Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally.
5. Serve hot.

Source: Food.com

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