Tangy Eggplant Adobo
with Coconut Noodles & Fried Garlic
Filipino adobo is a bold and vibrant dish featuring a savory, tangy sauce of vinegar, soy sauce, garlic, and black pepper. For our plant-based adobo, we coat tender chunks of eggplant in a creamy coconut adobo. Chewy noodles and toasty, fragrant fried garlic turn this into a decadent, high-protein, and high-fiber dinner.
Nutrition (per serving)
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INGREDIENTS
- 1 eggplant, trimmed and cut into 2-inch pieces
- 10 oz high-fiber ramen noodles
- 2 garlic cloves, peeled and thinly sliced
- 2 carrot, peeled and thinly sliced into rounds
- 1 oz ginger, peeled and minced
- 1 scallion, trimmed, thinly sliced and green and white parts separated
- 4 tbsp apple cider vinegar
- 4 tbsp low-sodium tamari
- 2 tbsp light brown sugar
- 6.76 floz coconut milk
- 1 tbsp chili garlic sauce
- 3 tbsp vegetable oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Bring large pot of salted water to a boil for noodles. Combine eggplant and 1 tsp salt in colander and toss to coat. Set in sink and let sit for 20 minutes.
Meanwhile, add noodles to boiling water and cook until just al dente, 1 to 2 minutes. Drain noodles and rinse under cold water to stop cooking process. Step 3: Fry the garlic -
Blot eggplant dry with paper towels. Heat garlic oil in skillet over medium-high heat. Add eggplant and carrots and cook until well-browned, 6 to 8 minutes. Reduce heat to medium-low. Add ginger, scallion whites, and 1 tsp pepper and cook until fragrant, about 1 minute. Stir in vinegar, tamari, sugar, coconut milk, and ¼ cup water, scraping up brown bits from bottom of skillet. Cook until eggplant is very tender and sauce is thickened, 18 to 20 minutes. Add cooked noodles and toss to coat.
Divide coconut noodles with tangy eggplant adobo between bowls. Drizzle with as much chili garlic sauce as you'd like and sprinkle with fried garlic and scallion greens. Kainan na!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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