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Adobo-Style Eggplant
Ingredients
  • 2 main-course servings or 4 side-dish servings
  •  
  • 1 lb. small Japanese or Italian eggplant (about 3)
  • 2 Tbsp. (or more) sugar, divided
  • 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more
  • 1½ tsp. freshly ground black pepper, divided
  • 8 garlic cloves
  • 3 Tbsp. (or more) vegetable oil
  • 4 oz. ground pork
  • 3 Tbsp. coconut vinegar or unseasoned rice vinegar
  • 2 Tbsp. soy sauce
  • 2 bay leaves
  • Cooked white rice (for serving)
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