Eggplant Adobo
SARSAYA® Oyster SauceIngredients
- 2 tablespoons (30 ml) Cooking oil
- 5 pieces (500 grams) Eggplant, sliced
- 1 pack (30 grams) SARSAYA® Oyster Sauce
- 2 teaspoons (10 ml) Soy sauce
- 1 tablespoon (5 ml) Calamansi juice
- 1 teaspoon (5 grams) Sugar, brown
- 1 1/2 teaspoons (7.50 ml) Water
Procedure
- FRY. In pan, heat oil and fry the eggplant. Remove excess oil by placing the eggplants on a strainer or plate lined with table napkin. Set aside.
- MIX. In a separate bowl, mix soy sauce, calamansi juice, sugar, water and SARSAYA® Oyster Sauce. Add the fried eggplant and mix well. Serve while hot.
Cooking Tips
To prevent the darkening of the eggplant, slice the eggplant just before cooking it.
Products Used

SARSAYA® Oyster Sauce
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Nutrition Facts
Calories per serving (kcal)
404
Carbohydrates (g)
64.7
Proteins (g)
7
Fat (g)
12.9
Dietary Fiber (g)
Calcium (mg)
91
Iron (mg)
2.9
Sodium (mg)
Phosphorus (mg)
157
Vitamin A (m g RE)
476
Thiamin (mg)
0.19
Riboflavin (mg)
0.17
Niacin (mg NE)
4.5
Vitamin C (mg)
73
Good to Know Nutrition Facts
Meal Serving Idea: 1 cup Rice, 1 cup Eggplant Adobo, 1 piece Fried Egg, 1 slice Melon