Eggplant Adobo
This vegan version of the traditional Filipino dish is exactly what we want to eat all summer. Plus, it is good cold or room temp, so make it in a big batch and then eat it when it's too hot to cook. It also freezes well.
Ingredients
1/4 cup soy sauce
1/4 cup coconut milk
2 tbsp rice wine vinegar
1 tbsp brown sugar
1/2 cup neutral oil
2 lbs eggplant, cut into a large dice
1 small onion, sliced thinly
3 cloves garlic, minced
10 sprigs basil, torn or roughly chopped
2 cups cooked rice any variety
Method
- Combine the soy sauce, coconut milk, vinegar, sugar, with a splash of water and mix well
- Heat the oil over medium heat and fry the eggplant until golden brown on all sides
- Add the onion to the eggplant and cook until soft and lightly golden
- Add the garlic and cook until fragrant
- Add the soy sauce mixture and toss to coat
- Cook until the sauce has thickened stirring regularly
- Taste and adjust seasoning
- Add the basil and serve over the rice
