Eggplant Claypot from Absolutely Beautiful Ninh Binh

June 17, 2017

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.

2 tsp peanut oil or coconut oil #
1 clove garlic #
2 tomatoes chopped
1 stem lemongrass pale, lower section, sliced thinly. Reserve stem #
1 1/2 tbsp fish sauce #
1 tsp palm sugar or raw sugar
1 onion, green (spring) white and green part, cut into 1" (2.5cm) lengths #
2 eggplants long-Asian style, cut into 1" X 1/3" (2.5cm X 1cm) pieces #
1 red chili, long Asian style seeds removed, cut into short, thin strips #
1 pinch turmeric powder curry powder can be substituted #
1 pinch black pepper, ground
Garnish
1 tbsp mint, Vietnamese finely chopped #
1 tbsp cilantro (coriander) finely chopped #
1 tbsp onion, green (spring) finely chopped #
1/2 tbsp red chilies, long Asian style sliced thinly #

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...
See the full directions on my site

Nutritions

Calories
135

Sodium
1082mg
45% DV

Fat
3g
5% DV

Protein
5g
11% DV

Carbs
19g
6% DV

Fiber
4g
16% DV

Vegan