Print

Eggplant Adobo

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Eggplant Adobo is a vegetarian twist on the Filipino classic, made with tender eggplant simmered in a savory, tangy soy-vinegar sauce. Infused with garlic, pepper, and bay leaf, then finished with coconut milk and fresh basil, this bold one-pan meal is comforting, aromatic, and perfect served over rice.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: One-Pan, Simmering
  • Cuisine: Filipino-Inspired
  • Diet: Vegan

Ingredients

2–3 slender eggplants (Japanese or Chinese), sliced

2 tbsp oil (for sautéing)

5–6 garlic cloves, smashed or sliced

1/4 cup soy sauce

3 tbsp cane vinegar (or white vinegar)

1/2 tsp freshly cracked black pepper

2 bay leaves

1/2 cup coconut milk

Fresh basil (or scallions), for garnish

Cooked rice, for serving

Instructions

Heat oil in a large skillet over medium heat. Add sliced eggplant and sauté until browned and starting to soften, about 10 minutes.

Add garlic and cook 1–2 minutes until fragrant.

Stir in soy sauce, vinegar, black pepper, and bay leaves. Bring to a simmer.

Cover, reduce heat, and simmer gently for 15–20 minutes until eggplant is very tender.

Uncover and stir in coconut milk. Simmer 5 more minutes until sauce thickens slightly.

Remove bay leaves, garnish with fresh basil, and serve over hot steamed rice.

Notes

Add tofu, mushrooms, or long beans for extra texture.

Use Thai chiles or red pepper flakes for heat.

Substitute coconut milk with a spoonful of brown sugar for a sweet-salty version.

Globe eggplants work too—cut into small pieces and adjust cook time.

Nutrition

Find it online: https://juliameals.com/eggplant-adobo/