Eggplant Adobo

This is going into the rotation. I added a pound of tofu to the eggplant so I doubled the sauce. Cooked both the eggplant and the tofu in the air-fryer for minimal fuss and oil. Highly recommend adding the tofu for textural interest!

Excellent flavor. I fixed mine in a seasoned wok as that was my best non-stick option. Next time will I try some of the suggestions from the comments to tweak the recipe a bit. Need to also find a complementary side dish to exploit the spices and expand on it as a meal.

We all loved this. I used the microwave method and let eggplant rest on paper towels to cool. Worked well: less oil needed for frying but still yummy.

This was incredible! I only used one 12”x2” Asian eggplant. Microwaved slices for 4 minutes as someone else mentioned. Made sauce & other ingredient amount as Indicated in recipe. Good thing I didn’t have a guest…ate the whole thing over jasmine rice…a keeper! Yes one sub..:.I couldn’t reach the brown sugar but the maple Syrup was easier.

A comforting, easy dish. I also roasted the cubed eggplant and added some of the extra coconut milk to the rice. The second time I made it, I halved the vinegar as it had seemed a bit sour before. The basil, scallions, and peanut topping adds freshness and crunch -- don't skip it.

I found powdered coconut milk at my local health food store-worked well with no waste.

Delightful! Easy and so full of flavor. I too cubed the eggplant and baked it like Alex to keep it light.

Love this recipe with some chili crispy on top!

Tasty dish, and very easy. I halved the recipe, since I only had one eggplant but found it became a bit too dry. With the leftover coconut milk, I made coconut rice like other comments suggested. Great idea!

I didn't get the fabulous caramelized coloring as in the photo but got more "sauce" -- definitely caution about too much salt if you salt the eggplant cubes and then add the soy sauce to taste

Used a combination of eggplant and some sweet corno di toro and Jimmy Nardello peppers-delicious! Fast and easy. Loved the tip to use the rest of the can of coconut milk to make coconut rice to go with this. I used full-sodium soy sauce and did not find it overly salty, it still needed some salt at the end. The basil really made the flavors come together, don't skip it! Will definitely be making this recipe a bunch this summer.

Double the marinade to have more liquid for sauce

This is a nice dish and goes well with the rice. It's not exceptional but very solid in taste and a nice change for eggplant. I let the salted eggplant drain for an hour or so and it kept its shape nicely in the cooking. I also used the remaining coconut milk for the rice and that added nice taste. This is a lovely side dish which I served with the rice and roasted chicken thighs.

Very nice. Be very, very careful with adding salt.

I was happy to find Asian eggplants that I could quarter and slice. I went with Alex’s suggestion of salting the cubes, tossing them with oil and roasting them in a 450 oven for fifteen minutes. I used the leftover coconut to make coconut rice. I was surprised that my husband liked it. Another vegetarian recipe success.