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Aubergine Adobo With Peanut Rice

Aubergine Adobo With Peanut Rice

Rating
4rating out of 5

(613 reviews from our customers)

Prep Time

30 min

Cuisine

Filipino

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

Cuisine

Filipino

What is Gousto all about?

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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!

Ingredients
For 2 people (double for 4)
Onion
1 brown onion
Aubergine
2 aubergines
Red-chilli
1 red chilli
garlic-clove
3 garlic cloves
fresh-ginger
15g fresh root ginger
roasted peanuts
2 bags of roasted peanuts (50g) †
dried-bay-leaves-(1)
2 dried bay leaves
Baby-spinach
120g baby leaf spinach
basmati-rice
130g basmati rice
Soy-sauce-sachet
1 soy sauce sachet (30ml) †
cider-vinegar
1 cider vinegar sachet (30ml)
Cornflour
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 570 kJ
136 kcal
2032 kJ
485 kcal
Fat
of which saturates
4 g
0.7 g
14.2 g
2.5 g
Carbohydrate
of which sugars
19.5 g
2.6 g
69.4 g
9.4 g
Fibre 2.6 g 9.2 g
Protein 5.3 g 18.8 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
aubergine
1 red chilli
red chilli
1 garlic clove
garlic
15g fresh root ginger
ginger
1 bag of roasted peanuts (25g)
roasted peanut 96%, rapeseed oil
dried bay leaves
dried bay leaves
120g baby leaf spinach
spinach
130g basmati rice
basmati rice
1 soy sauce sachet (30ml)
water, soy 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
  • 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)
1

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

2

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

3

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

4

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

5

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]

6

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

7

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

8

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Serve the aubergine adobo over the peanut rice

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

Enjoy!

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