Superpunchy One-Pan Eggplant Adobo – The New York Times
Substituting vegetables in traditionally meat-centric dishes is one of my favorite hacks — whether mushrooms for beef, zucchini for shrimp, or, as in Kay Chun’s new take on Filipino adobo, eggplant for chicken. It’s a brilliant swap: The eggplant stays just firm enough to hold its shape, but gets suffused with the tangy flavors of…