Name: Vietnamese Eggplant with Spicy Sauce recipe
Ingredients: 3 tablespoons vegetable oil, divided;1 white eggplant, sliced;3 tablespoons minced lemongrass;1 tablespoon crushed garlic;1 tablespoon chopped green onion;1 tablespoon chopped fresh basil;1 teaspoon minced red chile pepper;1 teaspoon minced fresh ginger;1 tablespoon oyster sauce;1 teaspoon white sugar

All Recipes Side Dish Vegetables Eggplant

Ingredients

3 tablespoons vegetable oil, divided 1 white eggplant, sliced 3 tablespoons minced lemongrass 1 tablespoon crushed garlic 1 tablespoon chopped green onion 1 tablespoon chopped fresh basil 1 teaspoon minced red chile pepper 1 teaspoon minced fresh ginger 1 tablespoon oyster sauce 1 teaspoon white sugar

Nutrition Info

273 calories carbohydrate: 21.6 g cholesterol: : - fat: 21.2 g fiber: 9.5 g protein: 3.3 g saturatedFat: 2.8 g servingSize: - sodium: 62 mg sugar: 8.7 g transFat: : - unsaturatedFat: : -

Directions

Heat 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.

Recipe Yield

2 servings

Recipe Note

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.

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