Fried Eggplant Adobo Recipe
An Asian, particularly Filipino eggplant recipe that is addicting if you love eggplant adobo. Easy and budget recipe for lunch or dinner.
Servings: 2
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.