Young Jackfruit and Eggplant Adobo

Yes, all you have read that right, organic young jackfruit, and eggplant ADOBO. Many have replied to my poll saying to cook classic adobo, and since I no longer eat chicken, I had to be creative. Honestly, if you hate this idea, leave now, but if you want to learn more, keep reading (you won't be disappointed, I promise).

Yay, you stayed! Let me explain what adobo is before I get into the recipe. The term adobo is from the Spanish word adobar, which means marinade. So technically, you can cook adobo with all sorts of meat, in my case, fruit and vegetable lol.

Classic adobo usually calls for with either chicken or pork, or even both. I've seen so many different variations of this dish, which makes this dish very popular to cook because you can throw in whatever ingredients you want.

Let's go back to my recipe, the idea of using green jackfruit is from my hubby's cousin in law, and if you go back to my "carnitas" nachos, I've used jackfruit there too.

FYI: the young jackfruit used in this recipe is not the same as the sweet yellow jackfruit used for toron, want to make that clear lol. You can find this jackfruit canned in water from whole foods. (see picture below).


  • 1 can Organic Jackfruit (native forest brand)

  • 1 medium-sized eggplant (cut in cubes, about 10 to 12 pieces)

  • 2 TBSP roasted garlic (minced)

  • 8 TBSP soy sauce

  • 4 TBSP apple cider vinegar

  • 2 bay leaves (dried)

  • 1 tsp whole peppercorn

  • 2 tsp brown sugar (any sugar you have worked)

  • Salt & Pepper (if needed)

  • 1 1/2 cups of water

  • olive oil

  • Egg (served over as garnish, optional)


  • Marinate the jackfruit and eggplants with soy sauce + apple cider vinegar + garlic + bay leaves (in the fridge for at least 3 hours or longer).

FYI: I marinated for 3 hours...

  • In a pan, spray with olive oil

  • Add peppercorn (toss it around) then

  • Add the marinated jackfruits and eggplants (save the marinade aside)

  • cook for about a minute or 2

  • Add the marinade + water (bring to a rolling boil)

  • Add sugar and S&P to taste.

  • Mix the jackfruits and eggplants and cover for about 5 minutes or so (do not overcook the eggplants)

  • Serve over white rice

FYI: I always serve my adobo with soft boiled egg, quail eggs, or sunny side egg.


And always remember to eat like nobody's watching because food is life


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