This fried eggplant adobo has been my favorite since I was a child. If you grew up in the provinces of the Philippines, chances are this dish is close to your heart too. Eggplants are abundant back home, so it’s no surprise we’ve come up with many creative ways to cook them.

The reason eggplant is one of my favorite vegetables is because it is very easy to prepare and cook with something else or by itself. Even the skin is edible and nutritious! But, make sure to wash it thoroughly before cooking.

What Kind of Eggplant to Use

For this recipe, I used globe eggplant, which is the most common variety found in U.S. supermarkets. It’s always available and easy to work with.

If you prefer eggplant with fewer seeds, try using Japanese eggplant. Most of them have very minimal seeds, and some are even seedless.

If you’re lucky enough to find Thai purple eggplants, that’s an even better option. They’re often completely seedless and have a tender texture.

Unfortunately, varieties like Japanese and Thai eggplants are hard to find where I live in the Midwest because there are only a few Asian grocery stores nearby. If I had a choice, I’d always go for seedless eggplants!

Ingredients

1-2 eggplants, thinly sliced
1 stick (or more) of butter
1 onion, thinly sliced
2 tbsp soy sauce (adjust to taste)
1 tbsp vinegar
Salt, to taste
Sprinkle of powdered ginger
2 tbsp water (add more if needed)
Mirin, to taste (optional, for a hint of sweetness)

Instructions

Preheat a large skillet or pan over medium-high heat.
Melt a generous amount of butter in the pan.
Fry the eggplant slices until golden brown on both sides. Add more butter as needed to prevent sticking.
Remove the fried eggplant from the pan and set aside.
In the same pan, melt a bit more butter and saute the sliced onions. Cover the pan to help them soften and brown more quickly.
Return the fried eggplants to the pan.
Add the soy sauce, vinegar, salt, ginger, a splash of water and mirin. Stir to coat everything evenly.
Cover the pan, reduce heat to low, and let it simmer until the flavors blend.
Uncover and serve with warm white rice.

Feel Free to Add Other Vegetables

You can definitely use other vegetables in this recipe. If you want to mix in a variety, go for it! Just make sure to adjust the amount of ingredients accordingly to keep the flavor balanced.

Oil or Butter? Your Choice!

If you don’t have butter on hand or if you prefer not to use it, you can substitute it with vegetable oil, olive oil, or margarine. Just keep in mind that eggplants absorb oil quickly, so you might end up using more than expected.

No Garlic? Still Delicious!

You may notice that this adobo doesn’t include garlic. Some people might say adobo isn’t complete without it, but trust me, this version is still full of flavor even without garlic. That said, you’re more than welcome to add some if you prefer a more traditional taste.

Ingredients

1 piece globe eggplant, thinly sliced
1 stick (or more) unsalted butter
1 small onion, thinly sliced
2 tbsp soy sauce (adjust to taste)
1 tbsp vinegar
2 tbsp water (add more if needed)
salt, to taste
ginger powder, to taste
Mirin, to taste (optional, for a hint of sweetness)

Instructions

Preheat a large skillet or nonstick pan over medium-high heat.
Melt a generous amount of butter in the pan.
Fry the eggplant slices until golden brown on both sides. Add more butter as needed to prevent sticking.
Remove the fried eggplant from the pan and set aside.
In the same pan, melt a bit more butter and saute the sliced onions. Cover the pan to help them soften and brown more quickly.
Return the fried eggplants to the pan.
Add the soy sauce, vinegar, salt, ginger, a splash of water, and mirin. Stir to coat everything evenly.
Cover the pan, reduce heat to low, and let it simmer until the flavors blend.
Uncover and serve with warm white rice.