Vietnamese Eggplant With Spicy Sauce
It's tender, juicy and cooks so easily in soup.
Recipe Summary Vietnamese Eggplant With Spicy Sauce
I got this recipe from a cooking class in Hoi An, Vietnam. Such a flavorful and easy way to prepare eggplant. Now this is a family favorite! Serve garnished with green onion and basil.
Ingredients | Pork Hock Soup Vietnamese3 tablespoons vegetable oil, divided1 white eggplant, sliced3 tablespoons minced lemongrass1 tablespoon crushed garlic1 tablespoon chopped green onion1 tablespoon chopped fresh basil1 teaspoon minced red chile pepper1 teaspoon minced fresh ginger1 tablespoon oyster sauce1 teaspoon white sugarDirectionsHeat 1 tablespoon oil in a skillet over medium heat. Add eggplant; cook until golden brown and soft, but not mushy, 3 to 5 minutes per side.Mix remaining 2 tablespoons oil, lemongrass, garlic, green onion, basil, red chile, and ginger together in a bowl. Pour over eggplant in the skillet. Cook until green onion wilts, about 3 minutes. Stir in oyster sauce and sugar. Cook until flavors combine, 2 to 3 minutes. Remove from heat.Substitute ground ginger for the fresh ginger if desired.Substitute 2 tablespoons soy sauce for the oyster sauce if desired.Info | Pork Hock Soup Vietnameseprep: 25 mins cook: 11 mins total: 36 mins Servings: 2 Yield: 2 servings
TAG : Vietnamese Eggplant With Spicy SauceSide Dish, Vegetables, Eggplant,
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