Name: Quick 30-Minute Eggplant Adobo Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 large Chinese eggplants, sliced into 1-inch rounds; 2 tablespoons vegetable oil; 6 cloves garlic, minced; 1/3 cup low-sodium soy sauce; 1/3 cup cane vinegar; 1/2 cup water; 1 tablespoon brown sugar; 2 dried bay leaves; 1 teaspoon whole black peppercorns; 2 green onions, sliced for garnish

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant slices in a single layer and sear until they are lightly browned on both sides, about 4 to 5 minutes.

Push the eggplant to the sides of the skillet to create a well in the center. Add the minced garlic to the center and sauté until fragrant and golden, about 1 minute, taking care not to burn it.

Pour in the soy sauce, cane vinegar, water, brown sugar, bay leaves, and black peppercorns. Stir gently to combine the liquids without breaking up the seared eggplant.

Bring the mixture to a boil, then reduce the heat to medium-low. Simmer uncovered for 6 to 8 minutes until the eggplant is tender and the sauce has reduced to a glossy glaze.

Discard the bay leaves before serving. Spoon the hot eggplant and savory adobo sauce over steamed rice and garnish with fresh green onions.