Vietnamese Eggplant with Spicy Sauce
Vietnamese cuisine is known for its flavorful and diverse dishes, and one popular vegetable that is often featured in Vietnamese cooking is the eggplant. The Vietnamese eggplant, also known as "cà tím," is a small, round, and slightly bitter variety of eggplant that is commonly used in stir-fries, curries, and soups. One particularly delicious and popular way to prepare Vietnamese eggplant is by serving it with a spicy sauce, creating a dish that is both savory and satisfying.
Prep Time:
25 mins
Cook Time:
11 mins
Total Time:
36 mins
Servings:
2
Yield:
2 servings
Ingredients
Directions
Step 1
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.
Step 2
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.
Nutrition Facts (per serving)
273
Calories
21g
Fat
22g
Carbs
3g
Protein
Complement
The spicy sauce typically includes a combination of chili, garlic, and a variety of seasonings, creating a bold and aromatic flavor that complements the mild bitterness of the eggplant. The eggplant is often sliced and then stir-fried until tender, before being topped with the spicy sauce and garnished with fresh herbs such as cilantro or Thai basil. The result is a dish that is both visually appealing and bursting with flavor, making it a favorite among those who enjoy the bold and vibrant tastes of Vietnamese cuisine. Whether enjoyed as a side dish or as a main course with steamed rice, Vietnamese eggplant with spicy sauce is a dish that is sure to satisfy the taste buds of anyone who tries it.
