Eggplant Coconut Adobo

Eggplant Coconut Adobo

Serves: 4

• 3 eggplants, halved and scored

• ¼ cup cooking oil, such as olive, canola, avocado, etc.

• 16 garlic cloves, divided (8 sliced thinly and 8 chopped)

• 3 bay leaves

• 1 tablespoon whole black peppercorns, coarsely crushed in a mortar and pestle

• ½ cup coconut cream

• ¼ cup soy sauce

• ¼ cup rice vinegar

• 2 tablespoons brown sugar

• 3 scallions, sli…