Cooking Adobong Eggplant from a Fresh Harvest

Happy Thursday Hivers!

If you're not a Filipino then maybe you don't know what adobo is.

Adobo is a popular Filipino dish and cooking style where meat or vegetables are simmered in a savory sauce made mainly of vinegar, soy sauce, garlic, pepper.

Most Filipinos really enjoy adobo-style cooking, especially pork or chicken. However, what I cooked is not meat-based adobo but eggplant adobo instead.

Since we harvested eggplant from our garden, my brother requested that I cook eggplant adobo. He prefers adobo over tortang eggplant, so after harvesting, I immediately cooked the eggplant.

I first sliced the eggplant, along with the onions and garlic, and of course the pork meat since we had some in the fridge. I’m not sure if you do this too, but in our practice, we usually soak the sliced eggplant in water afterward. So after slicing everything, I started sautéing the garlic and onions, then added the pork meat.

Then that’s when I seasoned it. I added soy sauce, salt, and Knorr cubes. My brother prefers the taste when Knorr cube is added, so I let it simmer for a few minutes to allow the flavors to be fully absorbed.

My usual problem when cooking is really the seasoning. I’m not good at balancing flavors, so I often ask my brother or mother for help. They are better at it than I am. Since my brother said it tasted good, I was also happy with how my dish turned out.

So after a few minutes, I prepared the table and we started eating.

Overall, it was a simple but satisfying meal made from our fresh harvest. It felt nice to cook something straight from the garden and share it with my family.

Thank you for reading and see you on my next blog. Cheers!

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