EGGPLANT ADOBO RECIPE
SARSAYA® OYSTER SAUCE
Recipe Finder
Ingredients
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
NUTRITION INFORMATION
| Nutrition Facts | |
|---|---|
| Calories per serving | 404 |
| Carbohydrates (g) | 64.7 |
| Proteins (g) | 7 |
| Fat (g) | 12.9 |
| Phosphorus (mg) | 157 |
| Calcium (mg) | 91 |
| Iron (mg) | 2.9 |
| Vitamin A (m g RE) | 476 |
| Thiamin (mg) | 0.19 |
| Riboflavin (mg) | 0.17 |
| Niacin (mg NE) | 4.5 |
| Vitamin C (mg) | 73 |
Procedure
1. 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.
2. MIX. In a separate bowl, mix soy sauce, calamansi juice, sugar, water and SARSAYA®. Add the fried eggplant and mix well. Serve while hot.
No. of Servings 4-5 servings
Serving Size: 1 cup (90 grams)
Meal Serving Idea: 1 cup Rice, 1 cup Eggplant Adobo, 1 piece Fried Egg, 1 slice Melon
Cooking Tips
To prevent the darkening of the eggplant, slice the eggplant just before cooking it.
Product Used
