eggplant adobo

5 servings
5 cups Diced eggplant, cut in 1 1/2-inch cubes
  Salt to taste
⅓ cup Vegetable oil
⅓ cup Soy sauce
¼ cup Red wine vinegar
Cloves garlic, minced
½ teaspoon Freshly ground black pepper

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

From Pacific Crossings by Lily Gamboa O'Boyle, Acacia Corporation, New York, 1994

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