We had two small-medium Italian eggplant and decided to try this recipe: https://cooking.nytimes.com/recipes/1024399-eggplant-adobo?unlocked_article_code=1.e1A.fuJV.bjIhOJxXD2IR&smid=ck-recipe-iOS-share
Our modifications: first, instead of frying the diced eggplant, we preheated the oven to 450. We cut the eggplant into 1×2” pieces, tossed in 2 Tbsp canola oil, lightly salted, and spread out along three foil-lined rimmed baking pans. We oven-roasted for 30 mins, tossing midway.
Second, we then heated a large nonstick pan on medium heat. Then we sautéed the onion and garlic, then continued along with the NYT recipe. We didn’t have fresh basil, so we used one scallion green cut along a diagonal as garnish.
We served this with jasmine rice, and it was delicious. (Apr. 2026)
Cooking Adventures 