Adobong Gulay or Eggplant Adobo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Onions, raw, 1 large (remove)Garlic, 3 cloves (remove)Peppercorn, 1 serving (remove)Bay Leaf, 2 (remove)Vegetable Oil, 3 Tbsp (remove)*Potato, raw, 1/2 cup diced (remove)Japanese Eggplant, 1 lb. cubed (remove)*Soy Sauce, 1/4 cup (remove)Palm or White Vinegar, 1/4 cup (remove)Pepper, black, 1 dash (remove)Granulated Sugar, 1 dash (remove
In a Pan, heat oil then add peppercorn and bay leaves. When the bay leaves start to turn brown, add the garlic. Saute until brown. Then add the onion and fry until translucent. Add the pepper and the sugar, stir briefly to mix, then add the soy sauce and vinegar. Lower heat to medium then add the potatoes and eggplant. Stir briefly then simmer, covered, around 20 minutes for the potatoes and the eggplant. They should be soft but not mushy. Add water if liquid level drops too low. You don't want to burn this dish. You just need enough to cover ingredients.
Serve over rice. Serves up to 8 people depending on how much you want to make
Number of Servings: 8
Recipe submitted by SparkPeople user BOBBIY.
Serve over rice. Serves up to 8 people depending on how much you want to make
Number of Servings: 8
Recipe submitted by SparkPeople user BOBBIY.
Nutritional Info Amount Per Serving
- Calories: 45.6
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,799.0 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 1.1 g
- Protein: 2.7 g
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