I love rice and so does my husband. We try to find different ways to prepare and enjoy this wonderful food. Through time, we found hundreds of recipes, some simple and some exotic, and have enjoyed preparing them. We've found some real winners, which I have published on this blog and some that are not so great, which are in my personal "do not" repeat folder. I have created this site to share those memorable dishes - which are all about this wonderful food called "rice".

Eggplant Adobo Style

We love eggplant at my house. I try to find recipes out there that utilizes this great night shade.  There are so many different types of eggplants, so you know there will be numerous ways to prepare.  Filipinos love "adobo".  They prepare just about anything adobo style.  So, when I found this recipe, I was so excited to make it.  What a find.  If you love Filipino style adobo and eggplant, this is a perfect marriage.


3-4 Japanese eggplants
5 cloves of garlic (crushed whole)
1/2 cups chicken or pork broth
3 tblsp soy sauce
1/3 cup white wine vinegar or coconut vinegar
1 tsp sugar
1 tsp oyster sauce
3 tblsp canola or olive oil
Salt & pepper to taste
1 tsp canola or olive oil (for sauce)

Slice eggplants diagonally.  Heat the oil in a frying pan.  When hot, fry the eggplant slices until brown and semi-soft but still a little firm.  Remove the cooked eggplant to a paper towel to absorb any excess oil.  Continue cooking until all the eggplant slices have been fried.  Do not crowd.  Eggplant tends to absorb the oil, so add additional oil to the pan when needed.

In another saucepan, heat 1 tsp of oil.  Add the garlic, stirring frequent, cook for 1 minute. Do not allow it to burn.  Add vinegar, soy sauce, broth and lots of pepper.  Bring to a boil then reduce to simmer for 5 minutes.  Add the eggplant, season with salt if necessary.  Continue to cook for 5 minutes, turning the eggplants occassionally.  Serve hot with jasmine or basmati rice.


  1. When do you add the oyster sauce and sugar?

    1. I would add it with the vinegar and soy.