Eggplant Adobo
Ingredients
5 C. diced eggplant, cut in 1 1/2 inch cubes
salt to taste
1/3 C. vegetable oil
1/3 C. soy sauce
1/4 C. red wine vinegar
6 cloves garlic, minced
1/2 tsp. freshly ground black pepper
Cooking Instructions
Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry. In a non stick skillet, fry eggplant in oil until brown and set aside. In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes. Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally. Serve hot.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)