This Filipino Eggplant Adobo is a savory and slightly sweet dish. It features tender eggplant and ground pork cooked in a flavorful sauce made with garlic, vinegar, and soy sauce. It is often served with rice.
Cut the 1 lb of eggplant into 2-inch pieces. 2. Place the cut eggplant into a medium bowl. 3. Add 1 tablespoon of sugar, 1 teaspoon of salt, and 1 teaspoon of black pepper to the eggplant. 4. Toss the eggplant to coat it evenly with the seasoning. 5. Let the eggplant sit at room temperature for at least 20 minutes, or up to 2 hours. 6. Peel and thinly slice all 8 garlic cloves. 7. Heat 3 tablespoons of olive oil in a medium Dutch oven or heavy pot over medium-high heat. 8. Add half of the sliced garlic to the pot. 9. Cook the garlic, stirring constantly, until it turns light golden and crisp, about 5 minutes. 10. Use a slotted spoon to transfer the crisp garlic to a plate. Lightly season these garlic chips with salt. 11. Add the 4 oz of ground pork to the same pot. 12. Break the pork into small pieces using a wooden spoon. 13. Season the pork with 1/4 teaspoon of salt. 14. Cook the pork without stirring until the bottom is deeply browned, about 5 minutes. 15. Use a slotted spoon to transfer the cooked pork to a separate plate, leaving any fat in the pot. 16. Place the seasoned eggplant pieces on a clean kitchen towel. 17. Gently blot the eggplant to remove any excess moisture. 18. If needed, add a little more olive oil to the pot. 19. Cook the eggplant in batches in the same pot until each side is lightly browned, about 3 minutes per side. 20. Transfer the cooked eggplant to the plate with the pork. 21. Pour 1.5 cups of water into the pot. 22. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits. 23. Add the remaining sliced garlic, 3 tablespoons of rice vinegar, 2 tablespoons of soy sauce, 2 bay leaves, 1 teaspoon of black pepper, and the remaining 1 tablespoon of sugar to the pot. 24. Bring the liquid to a simmer. 25. Return the cooked pork and eggplant to the pot. 26. Reduce the heat to medium-low. 27. Partially cover the pot. 28. Simmer the mixture for 20 to 25 minutes, until the eggplant is very tender and the sauce has reduced by half. 29. Taste the adobo. Add more salt, pepper, or sugar if you prefer. 30. Garnish the dish with the reserved garlic chips. 31. Serve hot, ideally with cooked white rice.