Eggplant Adobo

Why You’ll Love This Recipe

I love how this dish transforms humble eggplant into something rich and satisfying. The adobo sauce is deeply savory with just enough acidity to keep things bright. Coconut milk adds creaminess, mellowing the punch of vinegar, while fresh basil gives the whole dish a final lift. It’s easy to make, all in one pan, and especially delicious served over hot steamed rice to catch every bit of the sauce.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggplants (preferably slender varieties like Japanese or Chinese), sliced

• Soy sauce

• Vinegar (cane vinegar or white vinegar)

• Garlic, smashed or sliced

• Black pepper (freshly cracked)

• Bay leaves

• Coconut milk

• Fresh basil (or thinly sliced scallions, optional)

• Oil for sautéing

• Cooked rice, for serving

Directions

1. I start by heating oil in a large skillet over medium heat. Once hot, I add the eggplant slices and cook, turning occasionally, until browned and beginning to soften—about 10 minutes.

2. I stir in the garlic and cook for 1–2 minutes until fragrant.

3. I pour in the soy sauce and vinegar, then add the black pepper and bay leaves. I let everything come to a simmer.

4. I lower the heat and cover the pan, letting the eggplant simmer gently in the adobo sauce for about 15–20 minutes, until completely tender and infused with flavor.

5. I stir in the coconut milk and simmer uncovered for another 5 minutes until the sauce is slightly thickened and glossy.

6. I remove the bay leaves, then scatter fresh basil over the top before serving.

7. I serve the eggplant adobo over warm rice to soak up the tangy, rich sauce.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Calories per serving: Approximately 260 kcal (without rice)

Variations

Sometimes I toss in tofu cubes or mushrooms to bulk it up, or I use long green beans for extra texture. For a spicier kick, I add sliced Thai chiles or a pinch of red pepper flakes. I also occasionally swap the coconut milk for a spoonful of brown sugar to give the sauce a sweet-salty contrast.

storage/reheating

Leftovers store well in an airtight container in the fridge for up to 3 days. I reheat gently in a skillet over low heat with a splash of water or coconut milk. The flavors deepen over time, so it tastes even better the next day.

FAQs

Can I use globe eggplants?

Yes, I’ve made this with globe eggplants too. I cut them into smaller pieces and cook a little longer to ensure they become tender.

What type of vinegar works best?

Cane vinegar is traditional, but I’ve used white vinegar and even apple cider vinegar when that’s all I had. Each gives slightly different acidity but all work well.

Can I make this dish ahead?

Absolutely. I often make it a few hours ahead or the night before—it reheats beautifully and the flavors get even better.

Do I have to use coconut milk?

No, it’s optional. It adds a creamy element, but the dish is still delicious without it. I sometimes replace it with a small amount of sugar for balance.

What should I serve this with?

Steamed white rice is classic and soaks up the sauce perfectly. I’ve also served it with garlic fried rice or even noodles for a different spin.

Conclusion

Eggplant adobo is a bold, comforting vegetarian dish that delivers everything I love about adobo—deep umami, tangy brightness, and silky richness. With a one-pan method and ingredients I usually have on hand, it’s a dish I come back to often when I want something hearty, flavorful, and easy to serve over rice.

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