Asian

Eggplant Adobo takes 10 minutes to prepare.

Eggplant Adobo takes 20 minutes to cook.

Eggplant Adobo makes 4 servings.

The ingredients for Eggplant Adobo are:

4 1tsp Canola Oil
4 serving Japanese eggplant (by NEKOPAPA55)
5 cloves Garlic
1 pepper Peppers, hot chili, red, fresh
0.5 cup Cider Vinegar
0.25 cup Soy Sauce
1 dash Salt
1 dash Pepper, black

Here is how you make Eggplant Adobo:

In a wide pan over medium heat, heat about 3 tablespoons of the oil. Add eggplant and cook until lightly browned. Remove from pan and drain on paper towels.In the pan, heat the remaining 1 tablespoon oil. Add garlic and chili peppers and cook, stirring regularly, until softened and aromatic. Add vinegar and soy sauce and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes. Add eggplant and cook, covered, for about 4 to 5 minutes or until tender. Season with salt and pepper to taste. Serve hot.Serving Size: 1Number of Servings: 4Recipe submitted by SparkPeople user KAI_KANONG1.

The nutritional information for Eggplant Adobo is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 82.6

• Total Fat: 4.5 g
• Cholesterol: 0.0 mg
• Sodium: 938.9 mg
• Total Carbs: 10.3 g
• Dietary Fiber: 2.4 g
• Protein: 2.5 g

Eggplant Adobo is Asian cuisine.