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Vietnamese-style braised eggplants recipe
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Prep Time:
30 minutes
Cook Time:
1 minute
Total Time:
31 minutes
Luscious eggplant braised with lemongrass, star anise, and coconut milk. A veggie dish that steals the spotlight at any dinner party.
Ingredients:
  • 4 (200-300g each) small eggplants
  • 36.40 gm peanut oil
  • 1 brown onion, thinly sliced
  • 2 small fresh red chillies, deseeded, thinly sliced
  • 1 lemongrass stem, pale section finely chopped, green section reserved
  • 2 garlic cloves, crushed
  • 22.20 gm tomato paste
  • 55g (1 ⁄4 cup, firmly packed) brown sugar
  • 2 whole star anise
  • 1 cinnamon stick
  • 250ml (1 cup) coconut milk
  • 125ml (1 ⁄2 cup) Stock Vegetable
  • 24.40 gm fish sauce
  • 10.60 gm fresh lime juice
  • 2 x 250g pkt microwave coconut rice
  • 40.00 ml coconut yoghurt
  • 40g (1 ⁄4 cup) unsalted roasted peanuts, coarsely chopped
  • 1 ⁄250.00 ml small fresh coriander leaves
  • ⁄1000.00 ml small fresh mint leaves
Instructions:
  • Pierce the eggplants with a fork. In a large frying pan over medium heat, warm the oil. Add onion, chilli, lemongrass, and garlic. Sauté for 2 minutes until fragrant. Stir in tomato paste and cook for 30 seconds. Add sugar, star anise, cinnamon, coconut milk, stock, soy sauce, and fish sauce. Mix well and bring to a boil.
  • Place the eggplant in the pan, lower the heat to medium, cover, and let it simmer, turning the eggplant every 15 minutes, for 45 minutes until very tender. Uncover, continue simmering for 10 minutes until the liquid reduces slightly, then stir in lime juice and season to taste.
  • Heat the rice according to package instructions, then divide among serving plates. Top each portion with an eggplant, make a small slit to open slightly, and drizzle with pan juices. Finish by topping with coconut yogurt, peanuts, coriander, and mint.

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