Dinner · Filipino

Filipino Eggplant Adobo

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · July 31, 2026

This vegetable-forward take on adobo lets silky eggplant soak up a tangy, savory sauce of vinegar, soy, and bay leaf. A little ground pork adds richness, and crispy garlic chips on top bring the whole thing together. Serve it over hot white rice for an easy weeknight dinner.

Jump to recipe
Filipino Eggplant Adobo

Why you'll love this

  • Creamy, saucy eggplant that soaks up bold adobo flavor.
  • Only a small amount of pork does a lot of heavy lifting.
  • Crispy garlic chips add irresistible crunch.
  • Everything comes together in one pot.

EveryDayMeal recipe

Filipino Eggplant Adobo

Prep
25m
Cook
40m
Total
65m
Serves
4
Level
Easy

Ingredients

  • 1 pound small Japanese or Italian eggplant (about 3)
  • 2 tablespoons granulated sugar, divided
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 8 garlic cloves, thinly sliced
  • 3 tablespoons vegetable or olive oil
  • 4 ounces ground pork
  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons soy sauce
  • 2 bay leaves
  • cooked white rice, for serving

Equipment

  • Heavy pot or Dutch oven
  • Wooden spoon
  • Slotted spoon
  • Cutting board and knife
  • Kitchen towel

Instructions

  1. Cut the eggplant into quarters lengthwise, then slice crosswise into 2-inch pieces. Toss in a bowl with 1 tablespoon of the sugar, the salt, and 1/2 teaspoon of the pepper, then let sit at room temperature for at least 20 minutes (up to 2 hours) so the salt draws out excess moisture and the eggplant cooks up creamy instead of spongy.
  2. Add the oil and half of the sliced garlic to a heavy pot or Dutch oven. Cook over medium-high heat, stirring constantly, until the garlic is light golden and crisp, about 5 minutes. Scoop out with a slotted spoon onto a plate and season lightly with salt: these are your crunchy garnish.
  3. Add the ground pork to the same pot, breaking it into small pieces. Season with a pinch of salt and cook undisturbed until deeply browned underneath, about 5 minutes, then transfer to a plate, leaving the flavorful fat behind.
  4. Pat the eggplant dry with a clean towel to remove the moisture the salt pulled out, which helps it brown instead of steam.
  5. Working in batches so the pot isn't crowded, cook the eggplant in the same pot until lightly browned, about 3 minutes per side, adding a little more oil if it looks dry. Move it to the plate with the pork.
  6. Pour in 1 1/2 cups water and scrape up the browned bits stuck to the bottom, which are packed with flavor. Add the remaining garlic, the rice vinegar, soy sauce, bay leaves, remaining 1/2 teaspoon pepper, and remaining 1 tablespoon sugar. Bring to a simmer, then return the pork and eggplant to the pot.
  7. Reduce the heat to medium-low, partially cover, and simmer until the eggplant is tender and silky and the sauce has reduced by half, 20 to 25 minutes. Taste and adjust with more salt, pepper, or a touch of sugar.
  8. Spoon over hot white rice and scatter the crispy garlic chips on top.

Tips from the kitchen

  • Salting and blotting the eggplant is the key step. Skip it and you'll get watery, mushy results instead of silky, browned pieces.
  • Cook the eggplant in batches. Crowding the pot traps steam and prevents that nice golden color.
  • Taste the sauce before serving. Adobo should balance tangy, salty, and just a little sweet, so adjust the vinegar, soy, and sugar to your liking.

Estimated nutrition per serving: 230 cal · 8g protein · 16g carbs · 15g fat

Make it your own

  • Skip the pork entirely for a fully vegetarian version and add a splash more soy sauce for depth.
  • Swap in coconut vinegar for the rice vinegar for a more traditional adobo tang.
  • Add a sliced chili or a pinch of red pepper flakes to the sauce for a spicy kick.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. The flavor actually deepens overnight. Reheat gently on the stovetop with a splash of water. Keep the garlic chips separate and stored at room temperature so they stay crisp.

Good to know

Can I use a large globe eggplant?
Yes. Cut it into similar 2-inch chunks. Just be sure to salt and blot it well, since larger eggplant tends to hold more water.
Do I have to use pork?
No. Leave it out for a vegetarian dish, or use ground chicken or turkey. The sauce carries plenty of flavor on its own.
Why is my eggplant mushy?
It likely wasn't dried well or the pot was too crowded. Blot the salted eggplant thoroughly and brown it in batches for the best texture.
What's the best vinegar to use?
Unseasoned rice vinegar or coconut vinegar both work great. Avoid seasoned rice vinegar, which has added sugar and salt that throw off the balance.

Related recipes