Eggplant adobo
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 6 | Cloves garlic, minced | |
| ½ | teaspoon | Freshly ground black pepper |
Directions
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