Eggplant Adobo

Story behind the dish

Growing up, I fondly remember my grandmother’s kitchen filled with the warm, inviting aroma of simmering spices and fried garlic. Eggplant Adobo is a beloved Filipino comfort food that captures this nostalgic essence—perfectly balancing savory, tangy, and a hint of sweetness. Making this dish is almost like a ritual, a slow dance of preparing, sizzling, and simmering that results in tender eggplant bathed in flavorful, aromatic sauce. It’s a dish that invites everyone to gather around the table and share stories over a hearty bowl of rice.

Ingredients

• 1 lb eggplants (small Japanese or Italian); about 3-4 eggplants, sliced into quarters lengthwise, then cut into 2-inch-wide pieces
• 2 tablespoons sugar
• 1 teaspoon salt (Diamond Crystal or Morton kosher salt)
• 1 teaspoon freshly ground black pepper
• 8 garlic cloves, peeled and thinly sliced
• 3 tablespoons olive oil
• 4 oz ground pork
• 3 tablespoons rice vinegar (coconut vinegar or unseasoned rice vinegar can also be used)
• 2 tablespoons soy sauce
• 2 bay leaves
• Additional salt and pepper for seasoning

Step-by-step

1. In a medium bowl, toss the eggplant pieces with 1 tablespoon of sugar, 1 teaspoon salt, and ½ teaspoon black pepper. Let sit at room temperature for at least 20 minutes and up to 2 hours to draw out moisture and tenderize.
2. In a heavy-bottomed pot or Dutch oven, heat 1½ tablespoons of olive oil over medium-high heat. Add half of the sliced garlic and cook, stirring constantly, until light golden and crisp, about 5 minutes. Remove garlic chips with a slotted spoon and set aside.
3. In the same pot, add the ground pork. Season with a pinch of salt and cook, breaking it apart, until deeply browned underneath, about 5 minutes. Remove pork from the pot, leaving the rendered fat behind.
4. Pat the salted eggplant pieces dry with a clean kitchen towel to remove excess moisture.
5. In batches, add the eggplant to the same pot, adding more oil if necessary, and cook until lightly browned, about 3 minutes per side. Transfer cooked eggplant to a plate with the pork.
6. Pour 1½ cups of water into the pot to scrape up the browned bits from the bottom. Add the remaining garlic, vinegar, soy sauce, bay leaves, black pepper, and remaining sugar. Bring to a simmer. Return the pork and eggplant to the pot. Reduce heat to medium-low, partially cover, and simmer for 20–25 minutes until the eggplant is tender and the sauce has thickened by half. Taste and adjust seasoning with more salt, pepper, or sugar if needed.
7. Top the dish with the crispy garlic chips and serve hot over a bed of freshly cooked white rice.

Chef’s tips & serving ideas

• For an extra layer of flavor, add a splash of coconut milk during the final simmer for creamy richness.
• This dish pairs beautifully with steamed greens or a side of pickled vegetables to balance the savory and tangy flavors.

Closing thoughts

Eggplant Adobo is a comforting embrace in a bowl—rich, savory, and just a little tangy. The crispy garlic and tender eggplant make every bite memorable. Whether you’re cooking for loved ones or just treating yourself to a heartwarming meal, this dish reminds us that simple ingredients, when carefully handled, can create something truly magical. So, gather your ingredients, take your time, and enjoy every aromatic, flavorful moment in the kitchen.