Food Ingredients Vegetables Eggplant Adobo Be the first to rate & review! This stir-fried eggplant adobo recipe from chef Sheldon Simeon gets its deliciously sweet-sour flavor from a sauce of apple cider vinegar and oyster sauce with loads of dimension thanks to a generous amount of garlic, ginger, and berbere seasoning (an Ethiopian spice blend featuring fenugreek, paprika, chiles, and several other spices that can be found online and at Whole Foods). Chicken wings further enrich the sauce with fat and flavor—after removing them from the sauce, enjoy them as cook’s snack, if you like, or serve them alongside the eggplant. Use a premium oyster sauce, such as Megachef, for this recipe, and seek out Japanese eggplant—both can be found at Asian grocery stores. We love this dish with steamed white rice—it is the perfect vessel to sop up extra sauce. By Sheldon Simeon Sheldon Simeon Born in Hilo, on the Big Island, Sheldon attended Maui Culinary Academy in Hawaii and was a finalist on Bravo's Top Chef season 10 in Seattle, winning Fan Favorite. His first solo restaurant, Tin Roof, in Kahului, Maui, serves local dishes like poke, kau kau tins, sandwiches, and noodles in takeout bowls. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate Print Share Photo: Victor Protasio Active Time: 25 mins Total Time: 1 hr 50 mins Yield: 8 Ingredients 1/4 cup canola oil, divided 1 pound chicken wings, cut into drumettes and flats, wing tips discarded 4 garlic cloves, smashed 1 (1-inch) piece fresh ginger, peeled and smashed 1/4 cup soy sauce 1 quart high-quality chicken stock 1 cup apple cider vinegar 1/4 cup premium oyster sauce (such as Megachef) 2 bay leaves 1 teaspoon berbere 1/2 teaspoon cracked black pepper 1 pound Japanese eggplants (about 6 eggplants), cut into 1-inch pieces Fresh Thai basil leaves, for serving Directions Heat 2 tablespoons oil in a large Dutch oven over medium-high. Add chicken pieces; cook until browned, about 5 minutes per side. Increase heat to high; add garlic and ginger, and cook, stirring constantly, until just fragrant, about 30 seconds. Add soy sauce; cook until almost completely reduced, about 1 minute. Stir in stock, vinegar, oyster sauce, bay leaves, berbere, and pepper; bring to a boil. Reduce heat to low; cover and simmer 45 minutes. Remove Dutch oven from heat; let cool slightly, about 15 minutes. Remove chicken; set aside. Skim fat off liquid; discard. Bring liquid to a boil over medium; boil until reduced down to a glaze consistency, about 30 minutes. (You should have about 1/2 cup glaze.) Set aside. Heat remaining 2 tablespoons oil in a large nonstick skillet over high. Add eggplant; cook until browned on all sides, 8 to 10 minutes. Add glaze mixture to skillet; toss to coat eggplant. Transfer to serving platter. Garnish with basil; serve with chicken, or reserve chicken for another use. Originally appeared: June 2019 Rate It Print