Vietnamese Recipe for Eggplant in a Clay Pot
Vietnamese cuisine is known throughout the world for its complex mix of flavors (spicy and sour, sweet and salty), and for its emphasis on fresh vegetables and herbs. During our 8-night cooking vacation in Vietnam and Cambodia you have the chance to cook in a variety of different settings while learning more about this amazing cuisine. This recipe for Vietnamese eggplant in a clay pot is just one of the delectable dishes you prepare at the Red Bridge Cooking School in Hoi An. Try it at home and let us know what you think!
Vietnamese Eggplant in a Clay Pot
- 2 tsp peanut oil
- 1 clove garlic – finely chopped
- 2 tomatoes – quartered, inner section and seeds removed
- 1 stalk lemongrass – end finely chopped (keep stalk)
- 1 spring onion – cut into 3 cm pieces
- 2 Asian (long and thin) eggplants – cut into pieces 4 cm long and 1 cm wide
- 1 red chili – cut into thin strips
- 1 1/2 Tbsp plus 1 tsp fish sauce
- 1 1/2 tsp of sugar
- 1 pinch turmeric (or curry powder)
- 1 punch pepper
Prep time: 10 minutes
Cook time: 15 minutes
Cook method: simmer
Put medium sized clay pot on heat, add 2 teaspoons of oil and stir in garlic till fragrant. Add tomato and chopped lemongrass to the pot (not lemongrass stalk).
Add 2 tablespoons of water and stir. Allow mixture to simmer for approximately 2 minutes.
Next add 1 1/2 Tbsp fish sauce and 1/2 tsp sugar – mix well.
Add another 1/2 teaspoon of fish sauce and 1/2 tsp sugar – mix well, then add the turmeric, pepper, and lemongrass stalk. (Remove the lemongrass stalk before serving.)
Allow mixture to simmer for approximately 7 minutes (until the eggplant is tender).
Garnish with basil, coriander, spring onion, and chili, and serve hot with steamed rice. (Don’t have a clay pot? You can also make this recipe in skillet.)
Interested in learning other Vietnamese dishes? Check out our Cooking and Culture in Southeast Asia culinary vacation! You can also learn delicious dishes on our Taste of Thailand Tour, or by checking our more of our recipes:
By Peg KernBy Peg Kern