Tuesday, May 3, 2011

eggplant adobo


2 medium size eggplant (slice into half inch)
1/4 cup of ground meat (any meat)
3 cloves garlic (crushed and chopped)
1 small onion (chopped)
4 Tbsp soya sauce
3 Tbsp white vinegar
1 cup of water or broth.
2 Tbsp Oil
Salt & Pepper to taste


Heat oil in a wok.
Add ground meat till lightly brown color.
Set aside the meat in the corner of the wok.
Saute garlic and onion in the same wok.
Add soy sauce and vinegar, then stir all for 1 minute.
Add the slices of eggplant and water.
Season with salt and pepper.
Stir and cover for 5-6 minutes.
Garnish with fresh chopped onion and spring onion when serving.
It goes well with fried or steamed fish.

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