- 5 medium size Chinese eggplants, ends trimmed
- ½ cup vegetable oil or more as needed
- ⅓ cup vinegar
- ¼ cup soy sauce
- ¼ tsp freshly ground pepper
- 5 cloves garlic, chopped
- 1 tsp sugar
- Prepare the eggplants by cutting in half lengthwise and then cutting each half into 2-inch pieces.
- Heat vegetable oil on wok or non-stick frying pan. Fry eggplants, in batches until brown on both side, adding more oil as needed. Drain on paper towels. Set aside.
- Pour off excess oil from pan. Add vinegar, soy sauce, ground pepper, garlic and sugar to the pan; bring to a boil. Add fried eggplants, lower the heat to medium, cover and cook for 2-3 minutes or until eggplants are soft. Gently stir to coat eggplants with the sauce. Turn off the heat and leave the covered pan on the stove for couple more minutes (the eggplants will continue cooking). Then transfer to a serving plate.
- Serve with steamed rice and enjoy!
Sounds interesting. We actually cook a similar Greek dish. But it’s usually just from eggplant skins (could also be sliced eggplants). They have to be soaked in a water/vinegar/salt solution overnight and then fried in olive oil with some black pepper an sliced garlic, garnished with chopped parsley.
I’ve had a lot of adobo in my life, but when I went vegan this was by far my favorite recipe! Love the strong flavors! Thank you!!!
You’re welcome Sofia! Glad you were able to find the right recipe to fit your diet 🙂 Take care!
Thanks for this! I am in the Philippines for a month and finding it hard to find vegetarian food here, so have been cooking almost all my meals, but have been trying to cook vegetarian versions as I still want to experience some of the food. Tried this last night and it was really good!
Hi Anik,
Glad you were able to try and had success with this recipe. Take care and thanks for your feedback!
Delicious! Also added bok choy and greens beans. And a touch of water to the sauce. loved it.
Glad you loved it!
Looks easy to make. Thanks Liza for sharing this dish.
This is so simple, budget-friendly and yet cruelty-free dish! Thanks for sharing!
You’re welcome Jas!
Just wonderful! Please keep posting!