Coconut-Basil Eggplant Adobo
This Filipino-inspired adobo trades meat for eggplant cooked in a rich and savory sauce made with coconut milk, soy sauce, and vinegar. It's finished with fresh basil for a touch of brightness and served with steamed jasmine rice.
Nutritional facts
Protein
9g
Carbs
71g
Calories
580kcal
Fat
30g
Ingredients
Canola and Olive Oil Blend, Bay Leaf, Black Pepper, Lemon, Garlic, Onion, Light Soy Sauce, Jasmine Rice, Kosher Salt, White Vinegar, Eggplant, Light Brown Sugar, Coconut Milk, Basil
Contains coconut, wheat, soybeans.
Reviews
0.0
Based on 0 reviews
More Vincent Gerard's delicious meals
About Vincent Gerard
Growing up on the south side of Chicago, Chef Vincent Gerard learned the basics of cooking in a bustling home where his mother creatively nourished 11 children. The kitchen became his arena of discovery and innovation. His late start in cooking fueled his passion, turning a necessity into a love affair with the culinary arts. Now, he carries these lessons with him, turning simple ingredients into flavorful, wholesome meals that invite everyone to the table. His journey from a crowded family kitchen to professional kitchens teaches that with creativity and love, cooking can be a celebration of life.
As a proud alumnus of the prestigious Auguste Escoffier School of Culinary Arts, he has mastered the art of cooking. Though not global, his culinary journey has been adventurous, exploring global cuisines from his kitchen. Mentored by his family, Chef Vincent blends world-class culinary education with home-cooked goodness. He tailors every meal to meet his clients' needs, ensuring each dish is a personalized culinary adventure. Whether a backyard BBQ or a private dinner, he and his team have the expertise to make any event remarkable. Contact them to plan your culinary adventure and experience the best high-quality cooking delivered to your doorstep or backyard!
You can find Vincent Gerard's meals in...
Similar meals you may like