John Myers
Ingredients for 4 servings:
- 2 eggplant(s), sliced or diced
- ¼ cup vinegar
- ¼ cup(s) soy sauce
- little salt
- ½ tsp pepper
- 4 cloves garlic, crushed
- 4 tbsp oil for frying
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
Philippine marinated eggplant
Sear the eggplants in hot oil on all sides, remove from the pan, and place on kitchen paper. Drain off any excess oil, add the remaining ingredients to the pan, and simmer for about 5 minutes. Add the fried eggplants and simmer for about another 7 minutes, turning/stirring in between. My cup holds about 150 ml. This amount of oil is specified because the eggplants absorb a lot of it. Tip: It also tastes good with green beans or okra instead of eggplant. It’s then called Adobong Abitsuelas or Adobong Okra. Simply boil the 500 g of beans/okra in hot water for 5 minutes, drain, briefly sear in the pan, and simmer with the other ingredients for about 8 minutes. You can also vary the amount of soy sauce and vinegar according to your taste.
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