Eggplant Adobo

By Kay Chun

Published January 18, 2024

  • Two servings of eggplant adobo are in pink bowls with white rice.
    Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 1
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5(2,455)
Comments
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This superpunchy, one-skillet vegetarian meal is inspired by chicken adobo, a beloved Filipino dish. Here, eggplant cooks in rich, tangy adobo sauce — a blend of soy sauce, vinegar, garlic, black pepper and bay leaf — absorbing the savory flavors as it simmers. Coconut milk is added in some versions of adobo, creating a rich, silky texture to balance out the sauce’s tart notes. This recipe includes a shower of fragrant basil, which brings a fresh hit that lifts the dish. (Thinly sliced scallions would also be great.) Serve the eggplant over rice to catch all of its flavorful drippings.

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Ingredients

Yield:4 servings

  • 5 tablespoons neutral oil, such as canola or safflower

  • 1 ½ pounds eggplant (preferably small Italian eggplant), cut into 1-inch cubes (about 8 cups)

  • Kosher salt and pepper

  • ¼ cup low-sodium soy sauce

  • ¼ cup unsweetened coconut milk

  • 2 tablespoons distilled white vinegar

  • 1 tablespoon turbinado or light brown sugar

  • ½ white onion, thinly sliced

  • 3 garlic cloves, minced

  • 1 fresh or dried bay leaf

  • ¼ cup chopped basil, plus additional small leaves for garnish

  • Steamed jasmine rice, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

29 grams carbs; 315 calories; 11 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 21 grams fat; 6 grams fiber; 675 milligrams sodium; 5 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden, 5 minutes. Transfer to a plate and repeat with 2 tablespoons of the oil and the remaining eggplant.

  2. Step 2

    Meanwhile, in a small bowl, combine soy sauce, coconut milk, vinegar, sugar, ½ teaspoon pepper and 2 tablespoons of water; mix well.

  3. Step 3

    Add the remaining 1 tablespoon oil and the onion to the skillet and cook, stirring occasionally, until lightly golden, 3 minutes. Add garlic and stir until fragrant, 1 minute.

  4. Step 4

    Add the browned eggplant, soy sauce mixture and bay leaf and toss to evenly coat. Cover, reduce heat to low and cook, stirring every 5 minutes, until the eggplant is tender but still has structure, about 10 minutes. Uncover and cook over medium heat, stirring occasionally, until the sauce thickens and nicely coats the eggplant, about 2 minutes longer. Season with salt and pepper and stir in the chopped basil.

  5. Step 5

    Divide the eggplant mixture over rice among bowls. Garnish with basil leaves and serve warm.

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Ratings

5 out of 5
2,455 user ratings
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Comments

Archdruid 1

Eggplant with little oil. Take eggplant slices, put on a paper towel lined plate. 4 to 5 minutes in your microwave (depends on the power of your microwave). Almost all water is gone and sponge barriers are collapsed. Now start your recipe.

Jens

I suggest you use the rest of the can of coconut milk to make coconut rice! It would be a perfect pairing with this dish. Just sub the coconut milk for water 1:1

Alex

I'd toss the eggplant cubes in oil and salt and put in a hot 450f oven for 15 mins (on a tray with baking paper - no cleanup). Brown onions etc in parallel on the stove. It's my go to method for eggplant these days - less oil; can go hotter if you want to get a bit of charring going.

Dolores

Instead of cooking the eggplant cubes on the stovetop, I tossed them with salt, pepper, and olive oil and cooked them at 400 degrees in a preheated air fryer for 12 minutes. I didn’t have bay leaves or fresh basil to use, but it was still tasty and a great way to use up some extra coconut milk I had in the freezer. Will definitely make again.

A. Brown

I did what some people suggested roasted the eggplant first for about 15 minutes at 420 F after salting and letting set in the fringe. I also did not have any white vinegar so I used rice viegar. I don't think it made any difference maybe a bit less acidic. What did surprise was there was no call for ginger. When I living on Lana'i I would often have Adobo Chicken there always seem to be ginger but that might have been a more local thing. I granted the garlic as it releases more flavor.

wildfyre

Never making this again because I ate it all. All. Used regular eggplant. Fried it in the pan after leaving it salted for a few hours. Doubled the sauce. Not one bite left. Don’t judge me, I have no shame.

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