Eggplant Adobo

What you need

Ingredients

Measured for 3 servings.

• 454 gAubergine
• 25 gSugar
• 5 gSalt
• 2 gPepper
• 5 gGarlic
• 45 mlOlive Oil
• 113.4 gGround Pork
• 45 mlRice Vinegar
• 30 mlSoy sauce
• 2 pcs (approx. 0.4 g)Bay Leaf

Make it

Method

1. 01

   Weigh and prepare all ingredients for Eggplant Adobo: 454 g Aubergine, 25 g Sugar, 5 g Salt, 2 g Pepper, 5 g Garlic, 45 ml Olive Oil, 113.4 g Ground Pork, 45 ml Rice Vinegar, 30 ml Soy Sauce, 2 pcs (approx. 0.4 g) Bay Leaf. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Heat the oven to 200°C. Lightly oil an ovenproof dish and arrange Aubergine with the remaining ingredients in an even layer.

3. 03

   Bake on the middle rack for about 40 minutes. The centre should be hot and the top lightly coloured; rest filled dishes for 5 minutes before cutting.

4. 04

   For minced meat, confirm that the centre reaches at least 71°C; no raw or pink area should remain.

5. 05

   Divide Eggplant Adobo into 3 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.