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Aubergine Adobo With Peanut Rice

Aubergine Adobo With Peanut Rice

4rating out of 5

(627 reviews from our customers)

Prep Time

30 min



Filipino adobo is packed with flavour from garlic, soy, and the key ingredient: vinegar. Though usually meaty, we've made a delicious plant-based version with aubergine, so everyone can try it!

Prep Time

30 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 brown onion
2 aubergines
1 red chilli
3 garlic cloves
15g fresh root ginger
roasted peanuts
2 bags of roasted peanuts (50g) †
2 dried bay leaves
120g baby leaf spinach
130g basmati rice
1 soy sauce sachet (30ml) †
1 cider vinegar sachet (30ml)
3g cornflour
cracked black pepper
2.5g cracked black pepper
You Will Need
Salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 aubergine
  • 1 red chilli
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 bag of roasted peanuts (25g)<span class="strong">†</span>
  • dried bay leaves
  • 120g baby leaf spinach
  • 130g basmati rice
  • 1 soy sauce sachet (30ml)<span class="strong">†</span>
  • 1 cider vinegar sachet (30ml)
  • 3g cornflour
  • 2.5g cracked black pepper
Typical Values per 100g per serving
Energy 567 kJ
135 kcal
2021 kJ
479 kcal
of which saturates
4 g
0.7 g
14.4 g
2.6 g
of which sugars
19 g
2.7 g
67.7 g
9.7 g
Fibre 2.7 g 9.6 g
Protein 5.5 g 19.6 g
Salt 0.61 g 2.17 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 aubergine
1 red chilli
red chilli
1 garlic clove
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
1 bag of roasted peanuts (25g)
roasted peanut 96%, rapeseed oil. May contain sesame & nuts
dried bay leaves
dried bay leaves
120g baby leaf spinach
130g basmati rice
basmati rice (100%)
1 soy sauce sachet (30ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 cider vinegar sachet (30ml)
cider vinegar (100%)
3g cornflour
maize starch (100%)
2.5g cracked black pepper
black pepper
  • Allergens highlighted by † (peanut, gluten, soya)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and boil a kettle

Trim the green stalks off the aubergine[s] and chop into quarters lengthways, then chop each quarter into 4

Add the chopped aubergine to a baking tray with a very generous drizzle of vegetable oil and a generous pinch of salt

Put the tray in the oven for 25-30 min or until golden and tender


Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving


Peel and finely slice (don't chop!) the garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Dissolve the cornflour in 150ml [275ml] boiled water – this is your cornflour slurry


Peel and finely slice the brown onion[s]

Once the aubergine has been cooking for 10 min, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-low heat

Once hot, add the sliced onion and cook for 8-10 min or until softened


Wash the spinach, then add it to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under the cold tap until it's cool

Once cool, squeeze the water out of the spinach as much as you can then chop it roughly

Chop the peanuts roughly and finely slice the red chilli[es]


Add the chopped garlic, ginger, cracked black pepper and bay leaves to the onion, increase the heat to medium-high and cook for 30 secs

Add the soy sauce, cider vinegar and 1 tsp [2 tsp] sugar with the cornflour slurry and cook for 3 min until thickened slightly

Add the cooked aubergine and cook for 1-2 min, stirring until the sauce sticks to the aubergine – this is your aubergine adobo


Fluff the cooked rice with a fork and add the chopped spinach and peanuts

Season with a pinch of salt and give everything a good mix up – this is your peanut rice


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Serve the aubergine adobo over the peanut rice

Garnish with the sliced chilli (can't handle the heat? Go easy!)


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