Wow. Car insurance is expensive. I just forked over a payment this week. So you bet your ass I'm eating cheap tonight. What did I have in my cupboard? Canned sardines in tomato sauce (Ligo). One spicy and one original.
Oh haaay. You can find these in Asian markets near the canned tuna. They make a quick and easy dinner -- heat them together, squeeze a little lemon juice... done. Serve it with rice.
Then I thought about it -- I don't think my tummy would be too satisfied with just straight up sardines. I headed to the market to see what I could pick up on sale. Mmm. Chinese eggplant for $0.99 a pound. YUP. We're going to cook these babies up ADOBO STYLE.
- 2 Chinese eggplants, thinly sliced
- 1/2 cup (or 4oz) vegetable oil
- 1/2 cup (or 4oz) white vinegar
- 1/2 cup (or 4oz) soy sauce
- 2-3 dried bay leaves
- 6 cloves of smashed garlic
- 1/4 teaspoon ground pepper
- 1/4 teaspoon sugar
First, I heated up the oil in a large pan and browned both sides of each eggplant slice on medium-high heat. Then, I set aside the fried eggplant in a bowl -- I usually keep a paper towel at the bottom of my dish after frying to drain out excess oil. After frying up the eggplant slices, I poured out the excess oil from the pan and fried up the garlic and bay leaves. After the garlic was slightly brown, I poured in the rest of the ingredients except for the fried eggplant. I let that mixture simmer for about 4 minutes on medium heat.
When I added in the fried eggplant, I let it cook for about 5 more minutes. I stirred it a few times to make sure all the eggplant slices soak in that vinegary-soy saucey mixture.
Okay. Now I think dinner is complete.
Tummy satisfiied? Check.