MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eggplant Adobo
Categories: Vegetables, Herbs, Rice
Yield: 4 servings

5 tb Neutral oil
1 1/2 lb Small Italian eggplant; in
- 1" cubes
Salt & pepper
1/4 c Soy sauce
1/4 c Unsweetened coconut milk
2 tb Distilled white vinegar
1 tb Turbinado or light brown
- sugar
1/2 White onion; thin sliced
3 cl Garlic; minced
1 Fresh or dried bay leaf
1/4 c Chopped basil; add'l small
- leaves as garnish
Steamed jasmine rice; to
- serve

In a 12" nonstick skillet, heat 2 tablespoons of the oil
over medium. Add half of the eggplant, season with salt
and pepper and cook, stirring occasionally, until
golden, 5 minutes. Transfer to a plate and repeat with 2
tablespoons of the oil and the remaining eggplant.

Meanwhile, in a small bowl, combine soy sauce, coconut
milk, vinegar, sugar, 1/2 teaspoon pepper and 2
tablespoons of water; mix well.

Add the remaining 1 tablespoon oil and the onion to the
skillet and cook, stirring occasionally, until lightly
golden, 3 minutes. Add garlic and stir until fragrant, 1
minute.

Add the browned eggplant, soy sauce mixture and bay leaf
and toss to evenly coat. Cover, reduce heat to low and
cook, stirring every 5 minutes, until the eggplant is
tender but still has structure, about 10 minutes.
Uncover and cook over medium heat, stirring
occasionally, until the sauce thickens and nicely coats
the eggplant, about 2 minutes longer. Season with salt
and pepper and stir in the chopped basil.

Divide the eggplant mixture over rice among bowls.
Garnish with basil leaves and serve warm.

By: Kay Chun

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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