Eggplant Aubergine Adobo Recipes

Steps:

• Preheat broiler.
• Spray cookie sheet with oil. Place eggplant cubes on cookie sheet and spray them with oil.
• Broil eggplant until browned, about 5 minutes, flip them and 5 minutes more.
• In a medium saucepan, bring vinegar, soy sauce, garlic and if desired, pepper to a boil and simmer for 6 minutes. Add browned eggplant to sauce and cook for 5 minutes more, stir several times.
• Serve hot with sticky rice.

Steps:

• 1. In a wide pan over medium heat, heat about 3 tablespoons of the oil. Add eggplant and cook until lightly browned. Remove from pan and drain on paper towels.
• 2. In the pan, heat the remaining 1 tablespoon oil. Add garlic and chili peppers and cook, stirring regularly, until softened and aromatic. Add vinegar and soy sauce and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.
• 3. Add eggplant and cook, covered, for about 4 to 5 minutes or until tender. Season with salt and pepper to taste. Serve hot.

Steps:

• Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry.
• In a non-stick skillet, fry eggplant in oil until brown and set aside.
• In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes.
• Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally.
• Serve hot.

Steps:

• Combine first 2 ingredients, stir well.
• Spread evenly over both sides of eggplant slices.
• Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
• Place eggplant on a baking sheet coated with cooking spray.
• Bake@ 425 degrees for 12 minutes.
• Turn eggplant over; and bake an additional 12 minutes or until golden.