Vietnamese Eggplant with Spicy Sauce
Vietnamese Eggplant with Spicy Sauce is a delectable dish that harmonizes the unique texture of eggplant with a flavorful and zesty sauce. Sliced or diced eggplant is typically stir-fried until tender, then generously coated in a spicy sauce made with ingredients like garlic, chili, soy sauce, and sometimes a touch of sweetness. The result is a mouthwatering blend of smoky, savory, and spicy flavors, creating a satisfying and aromatic accompaniment to rice or other main dishes. This Vietnamese dish showcases the country's mastery in combining simple ingredients to produce complex and delightful taste experiences.
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
Instructions
- 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.
Nutrition
Calories: 273kcalCarbohydrates: 22gProtein: 3gFat: 21gSaturated Fat: 3gSodium: 62mgPotassium: 720mgSugar: 9gVitamin C: 10mgCalcium: 43mgIron: 1mg
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