Eggplant Adobo

(3 votes)

5 cups diced eggplant, cut in 1 1/2-inch cubes
salt to taste
1/3 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
6 cloves garlic, minced
1/2 tablespoons freshly ground black pepper

1.  Spread eggplant on paper toweling and sprinkle with salt.

2.  Let drain for 30 minutes.

3.  Rinse and pat dry.

4.  In a non-stick skillet, fry eggplant in oil until brown and set aside.

5.  In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes.

6.  Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally.

7.  Serve hot


great and easy recipe but, what do u serve it with?
lucy Thayer, victorville,ca.

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