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