Eggplant (Aubergine) Adobo
Pretty tasty. Strong flavor. The eggplant soaks it up! Yummy with sticky rice.
- 4 cups eggplants, cut into 2x2 inch pieces
- 1/2 cup white vinegar
- 1/4 cup soy sauce
- 1 tablespoon garlic, finely minced
- cooking spray
- black pepper, if desired
- red chili pepper flakes, if desired
Spray cookie sheet with oil. Place eggplant cubes on cookie sheet and spray them with oil.
Broil eggplant until browned, about 5 minutes, flip them and 5 minutes more.
In a medium saucepan, bring vinegar, soy sauce, garlic and if desired, pepper to a boil and simmer for 6 minutes. Add browned eggplant to sauce and cook for 5 minutes more, stir several times.
Serve hot with sticky rice.