Cheese ring eggplant fritters with beef and mushroom adobo


This is a challenging recipe but the results are worth the effort!


1 eggplant (cut in half and thinly sliced)
1⁄2 t salt
1 t pepper (black pepper)
1 egg (beaten)
1⁄2 lb beef (ground)
1 cn mushroom (oughly chopped, button mushrooms, small can)
2 T soy sauce
2 T vinegar (white vinegar, 1 for adobo, 1 for pickle onion)
2 clv garlic (minced)
1⁄4 c water
2 onion (small red onions, 1 minced for adobo and 1 thinly sliced for pickling)
1⁄2 T sugar
  seasoning (salt and pepper to taste)


Normally I would let the vinegar and sugar boil first before mixing it with the onion. But in this case I just mixed it all and refrigerate it for 30 minutes.

For the adobo

Sauté one red onion, minced, and garlic. Add mushroom and sauté until a bit brown.

Then add the ground beef sauté for 2-3 minutes. Stir in soy sauce, 1 tablespoon white vinegar, brown sugar, water salt and pepper.

Let it boil and simmer for 2-3 minutes. Set aside.

For the cheese ring crumbs

In a bowl mix crushed Cheese Ring, marjoram, salt, and pepper.

For the pickled onion

Mix 1 red onion, thinly sliced, with 1 tablespoon white vinegar, 1/2 tablespoon ordinary sugar, and a pinch of salt. Let it stand for at least 30 minutes.

Prepare the fritters

Dip eggplant in egg then coat it with the Cheese Ring crumbs. Fry 1-2 minutes per side on medium heat. Dry on paper towel.

In a plate, place fritters and put about 1 tablespoon of the beef adobo per fritter. Serve with pickled onion and your favorite chili sauce. Enjoy!


If you don't have Cheese Ring, substitute with a baked, cheese flavored snack. If desperate, even a mixture of crushed cornflakes and grated cheese works, if you choose fairly dry cheese to grate.

The pickled onion can be prepared the day before.

4 servings
Preparation time
Cooking time
Total time
1 hour, 10 minutes