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Vietnamese Eggplant with Spicy Sauce
Vietnamese Eggplant with Spicy Sauce
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Prep Time:
25 minutes
Cook Time:
11 minutes
Total Time:
36 minutes
Vietnamese-inspired spicy sauce coats sauteed white eggplant with basil, lemongrass, and ginger for a simple and flavorful vegetarian side.
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:
  • In a skillet over medium heat, sizzle 1 tablespoon of oil. Add eggplant slices and sauté until beautifully golden and tender, about 3 to 5 minutes each side.
  • Combine the 2 tablespoons of oil with lemongrass, garlic, green onion, basil, red chile, and ginger in a bowl. Pour the mixture over the eggplant in the skillet and cook until the green onion wilts, approximately 3 minutes. Stir in the oyster sauce and sugar and continue cooking until the flavors meld together, about 2 to 3 minutes. Remove from heat.

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