Eggplant Adobo

 

INGREDIENTS

Yield:4 servings

• 5tablespoons neutral oil, such as canola or safflower
• 1½pounds eggplant (preferably small Italian eggplant), cut into 1-inch cubes (about 8 cups)
• Kosher salt and pepper
• ¼cup low-sodium soy sauce
• ¼cup unsweetened coconut milk
• 2tablespoons distilled white vinegar
• 1tablespoon turbinado or light brown sugar
• ½white onion, thinly sliced
• 3garlic cloves, minced
• 1fresh or dried bay leaf
• ¼cup chopped basil, plus additional small leaves for garnish
• Steamed jasmine rice, for serving

PREPARATION

1. Step 1

   In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden, 5 minutes. Transfer to a plate and repeat with 2 tablespoons of the oil and the remaining eggplant.

2. Step 2

   Meanwhile, in a small bowl, combine soy sauce, coconut milk, vinegar, sugar, ½ teaspoon pepper and 2 tablespoons of water; mix well.

3. Step 3

   Add the remaining 1 tablespoon oil and the onion to the skillet and cook, stirring occasionally, until lightly golden, 3 minutes. Add garlic and stir until fragrant, 1 minute.

4. Step 4

   Add the browned eggplant, soy sauce mixture and bay leaf and toss to evenly coat. Cover, reduce heat to low and cook, stirring every 5 minutes, until the eggplant is tender but still has structure, about 10 minutes. Uncover and cook over medium heat, stirring occasionally, until the sauce thickens and nicely coats the eggplant, about 2 minutes longer. Season with salt and pepper and stir in the chopped basil.

5. Step 5

   Divide the eggplant mixture over rice among bowls. Garnish with basil leaves and serve warm.