Eggplant Adobo

Vegetarian · Filipino classic.

Ingredients

• 1 lb Egg Plants
• 2 tbs Sugar
• 1 tsp Salt
• 1 tsp Pepper
• 1 whole Garlic
• 3 tbs Olive Oil
• 4 oz Ground Pork
• 3 tbs Rice Vinegar
• 2 tbs Soy Sauce
• 2 Bay Leaf

Method

1. Continue cooking — Slice 1 lb. small Japanese or Italian eggplant (about 3) into quarters lengthwise, then cut crosswise into 2"-wide pieces.
2. Add ingredients — Place in a medium bowl. Add 1 Tbsp. sugar, 1 tsp.
3. Continue cooking — Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper.
4. Continue cooking — Toss to evenly coat eggplant and let sit at room temperature at least 20 minutes and up to 2 hours.
5. Add ingredients — Peel and thinly slice 8 garlic cloves. Add 3 Tbsp. vegetable oil and half of garlic to a medium Dutch oven or other heavy pot.
6. Stir — Cook over medium-high heat, stirring constantly with a wooden spoon, until light golden and crisp, about 5 minutes.
7. Season — Using a slotted spoon, transfer garlic chips to a plate; season lightly with salt.
8. Continue cooking — Place 4 oz. ground pork in same pot and break up into small pieces with wooden spoon.
9. Season — Season with ¼ tsp. Diamond Crystal or Morton kosher salt and cook, undisturbed, until deeply browned underneath, about 5 minutes.
10. Continue cooking — Using a slotted spoon, transfer to another plate, leaving fat behind in the pot.
11. Continue cooking — Place eggplant on a clean kitchen towel and blot away any moisture the salt has drawn out.
12. Add ingredients — Working in batches and adding more oil if needed, cook eggplant in the same pot until lightly browned, about 3 minutes per side.

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