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

   Cut 454 g eggplant into bite-size pieces. Toss with the measured 5 g salt, part of the 25 g sugar and 2 g pepper; leave for about 15–20 minutes, then pat dry. Slice 5 g garlic and keep it separate from the raw pork.

2. 02

   Heat the measured 45 ml olive oil in a deep pan over medium heat. Fry the garlic briefly until fragrant and remove before it burns. Add 113.4 g ground pork and break it up, cooking until every piece reaches at least 71°C.

3. 03

   Add the eggplant and turn it in the pan until lightly browned. Pour in the measured 45 ml rice vinegar and 30 ml soy sauce, add the remaining measured sugar and two bay leaves, and simmer covered for about 10–15 minutes until the eggplant is tender; use a splash of water only if the pan dries out.

4. 04

   Remove the bay leaves, return the garlic and divide the finished dish into three portions. Serve while warm, keeping any leftovers refrigerated.