Aubergine Adobo
Cooking With KidsControlled oven heat develops an even texture while preserving the balance of the listed ingredients. A rich and layered rendition of a Filipino classic, marrying the tender texture of roasted aubergine with savoury ground meat in a deep reduction of rice vinegar, soya, and generous helpings of sliced garlic.
- Prep
- 45 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Slice 1 lb. small Japanese or Italian aubergine (about
- 2into quarters lengthwise, then cut crosswise into 2"-wide pieces. Place in a medium bowl. Add 1 Tbsp. sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper. Toss to evenly coat aubergine and let sit at room temperature at least 20 minutes and up to 2 hours.
- 3
Nutrition
- Calories
- 721
- Protein
- 23.4g
- Carbs
- 36.7g
Recommended Equipment & Products
- Cast iron Dutch oven
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Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
Sauté the aubergine cubes in a hot pan with a little oil until golden before adding the sauce; this prevents them from getting soggy and maintains a wonderful meaty texture. To serve as a full meal, place the aubergines on a bed of steamed white rice to soak up the tangy sauce. Add seared tofu cubes for extra protein.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. A rich and layered rendition of a Filipino classic, marrying the tender texture of roasted aubergine with savoury ground meat in a deep reduction of rice vinegar, soya, and generous helpings of sliced garlic.
