🍟 Side Dishes

Vegan Eggplant Adobo

Adobo is the most iconic dish of the Philippines, traditionally made with meat. This vegan version uses tender, melt‑in‑your‑mouth eggplant simmered in the classic tangy, savoury, garlicky adobo sauce — keeping all the bold, balanced flavour that defines Filipino cooking, with no meat, poultry, or animal products. It’s simple, comforting, and perfect served over steamed rice.

Shared by nala

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Time

30 min

Serves

Difficulty

easy

🛒 Ingredients

#Main Ingredients;
2 large firm purple eggplants, cut into large wedges or chunks
4 tbsp neutral cooking oil
#Adobo Sauce & Aromatics;
6 garlic cloves, minced
1 small onion, sliced
3 bay leaves
½ tsp whole black peppercorns (or ground pepper)
60ml light soy sauce
40ml white vinegar or cane vinegar
1 tbsp brown sugar (adjust to taste)
80–100ml water or vegetable stock
Salt to taste
Optional: 1 spring onion, chopped, for garnish

👩‍🍳 Instructions

1
Prep eggplant: Heat oil in a large pan or pot over medium heat. Pan‑fry eggplant pieces briefly on all sides until lightly golden and slightly softened — this keeps them from turning mushy later. Remove and set aside.
2
Sauté aromatics: In the same pan, add a little more oil if needed. Sauté onion until soft, then add garlic and cook until fragrant (do not burn). Toss in bay leaves and peppercorns.
3
Simmer sauce: Pour in soy sauce, vinegar, sugar, and water. Bring to a gentle simmer — do not stir for the first minute to let the vinegar mellow.
4
Braise: Return the fried eggplant to the pan. Spoon sauce over the pieces, cover, and simmer on low heat for 8–10 minutes until eggplant is tender but still holds its shape.
5
Finish: Remove the lid, turn up the heat slightly, and reduce the sauce until glossy and clinging to the eggplant. Taste and adjust salt, sugar, or vinegar to your liking.
6
Serve: Discard bay leaves, garnish with spring onion if desired. Serve hot with plenty of steamed white rice.