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Eggplant Claypot from Absolutely Beautiful Ninh Binh
Easy to make, great Vietnamese taste. You can use a saucepan or stovetop-safe casserole dish. If you can’t find Asian-style eggplants, use the egg-shaped eggplants we usually see in the west.
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| Servings | Prep Time |
| 4people | 10minutes |
| Cook Time |
| 15minutes |
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- 2tsp peanut oilor coconut oil #
- 1clove garlic#
- 2 tomatoeschopped
- 1stem lemongrasspale, lower section, sliced thinly. Reserve stem #
- 1 1/2tbsp fish sauceor soy sauce #
- 1tsp palm sugaror raw sugar
- 1 onion, green (spring)white and green part, cut into 1″ (2.5cm) lengths #
- 2 eggplantslong-Asian style, cut into 1″ X 1/3″ (2.5cm X 1cm) pieces #
- 1 red chili, long Asian styleseeds removed, cut into short, thin strips #
- 1pinch turmeric powdercurry powder can be substituted #
- 1pinch black pepper, ground
- 1tbsp mint, Vietnamesefinely chopped #
- 1tbsp cilantro (coriander)finely chopped #
- 1tbsp onions, green (spring)finely chopped #
- 1/2tbsp red chilies, long Asian stylesliced thinly #
- Put a stovetop-safe, medium size clay pot* on medium heat. Add the peanut oil. When warm, add the garlic and stir gently until fragrant. Add the tomatoes, lemongrass and two tbsp water and cook for 2 minutes.
- Add one tbsp of the fish sauce and the sugar. Mix well. Add the green onion and eggplants. Pour in a cup of water, add the remaining 1/2 tablespoon of fish sauce, mix well and bring to the boil.
- Add the red chili, turmeric, ground pepper and lemongrass stalk. Allow mixture to simmer uncovered for 10 minutes or until eggplant is tender.in the claypot.
- Whilst the eggplant is cooking, make the garnish by simply mixing all of the sliced ingredients together. Garnish ingredients
- Remove the lemongrass stem and serve the eggplant mixture with steamed rice. Top with the garnish.
# Our free, Asian cooking guide includes a detailed catalog of typical Asian herbs, vegetables and ingredients (including close-up pictures). See the sidebar and the bottom of this post.
Don’t despair if you don’t have a clay pot! You can use a stovetop-safe casserole dish or a saucepan.
For lemongrass, only use the lower, pale portion of the stem (the first 3 or 4 inches) with the tough, outer leaves removed. Slice thinly across the stem. The upper part of the stem is great for flavoring stocks or for using as a skewer to cook meats. You can substitute with lemon peel.
You can substitute the 2 Asian-style eggplants with 1 egg-shaped eggplant.
This dish isn’t overly spicy but if you dislike warm foods remove the seeds from the red chili in the garnish.
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https://compassandfork.com/recipe/eggplant-claypot-from-absolutely-beautiful-ninh-binh/ |