Adobo-style eggplant with ground pork
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INGREDIENTS
- 1 lb. small Japanese or Italian eggplant (about 3)
- 2 Tbsp. (or more) sugar ; divided
- 1 1/4 tsp. Diamond Crystal or 3/4 tsp. Morton kosher sal ; divided, plus more
- 1 1/2 tsp. freshly ground black pepper ; divided
- 8 garlic cloves
- 3 Tbsp. (or more) vegetable oil
- 4 oz. ground pork
- 3 Tbsp. coconut vinegar or unseasoned rice vinegar
- 2 Tbsp. soy sauce
- 2 bay leaves
INSTRUCTIONS
Slice 1 lb. small Japanese or Italian eggplant (about 3) into quarters lengthwise, then cut crosswise into 2"-wide pieces. Place in a medium bowl. Add 1 Tbsp. sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper. Toss to evenly coat eggplant and let sit at room temperature at least 20 minutes and up to 2 hours.
Peel and thinly slice 8 garlic cloves. Add 3 Tbsp. vegetable oil and half of garlic to a medium Dutch oven or other heavy pot. Cook over medium-high heat, stirring constantly with a wooden spoon, until light golden and crisp, about 5 minutes. Using a slotted spoon, transfer garlic chips to a plate; season lightly with salt.
Place 4 oz. ground pork in same pot and break up into small pieces with wooden spoon. Season with ¼ tsp. Diamond Crystal or Morton kosher salt and cook, undisturbed, until deeply browned underneath, about 5 minutes. Using slotted spoon, transfer to another plate, leaving fat behind in pot.
Place eggplant on a clean kitchen towel and blot away any moisture the salt has drawn out.
Working in batches and adding more oil if needed, cook eggplant in same pot until lightly browned, about 3 minutes per side. Transfer to plate with pork.
Pour 1½ cups water into pot and scrape up browned bits from bottom with wooden spoon. Add remaining garlic, 3 Tbsp. coconut vinegar or unseasoned rice vinegar, 2 Tbsp. soy sauce, 2 bay leaves, 1 tsp. freshly ground black pepper, and remaining 1 Tbsp. sugar. Bring to a simmer, then return pork and eggplant to pot. Reduce heat to medium-low, partially cover, and simmer until eggplant is tender and silky and sauce is reduced by half, 20–25 minutes. Taste and season with more salt and pepper and add a little more sugar if needed.
Top with garlic chips and serve with cooked white rice.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (507g) | ||
| Recipe Makes: 1 | ||
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| Calories: 56 | ||
| Calories from Fat: 2 (4%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.2g | 0 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1568.4mg | 54 % | |
| Potassium 161.9mg | 4 % | |
| Total Carbohydrate 10.4g | 3 % | |
| Dietary Fiber 1g | 4 % | |
| Sugars, other 9.4g | ||
| Protein 4.6g | 7 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 56
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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