Eggplant Claypot from Absolutely Beautiful Ninh Binh

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  • Eggplant Claypot from Absolutely Beautiful Ninh Binh

Easy to make, great Vietnamese taste. You can use a saucepan or stove top-safe casserole dish. If you can't find Asian-style eggplants, use the egg-shaped eggplants we usually see in the west.

Eggplant Claypot from Absolutely Beautiful Ninh Binh

Also seen on Compass and Fork

Ingredients

2 teaspoon peanut oil ( or coconut oil )
1 clove(s) garlic
2 tomatoes ( chopped )
1 1/2 tablespoon fish sauce
1 teaspoon coconut palm sugar ( palm sugar or raw sugar )
1 green onion ( cut into 1 inch lengths )
2 eggplant ( long-Asian style, cut into 1" X 1/3" (2.5cm X 1cm) pieces )
1 red chili peppers ( long Asian style seeds removed, cut into short, thin strips )
1 pinch turmeric ( or curry powder )
1 pinch ground black pepper

Directions

Put a stove top-safe, medium size clay pot* on a medium heat. Add the peanut oil. When warmed 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

Whilst the eggplant is cooking, make the garnish by simply mixing all of the sliced ingredients together.

Remove the lemongrass stem and serve the eggplant mixture with steamed rice. Top with the garnish.

Garnish

1    tablespoon    mint ( Vietnamese, finely chopped # )
1    tablespoon    cilantro ( finely chopped )
1    tablespoon    green onion ( finely chopped )
1/2    tablespoon    red chili peppers ( long Asian style, thin sliced )

Servings

4

From Compass and Fork
 


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