Steps to Prepare Vietnamese Chao Long

Vietnamese Eggplant With Spicy Sauce

After it is no longer pink, remove from pot and rinse.

Recipe Summary Vietnamese Eggplant With Spicy Sauce

I got this recipe from a cooking class in Hoi An, Vietnam. Such a flavorful and easy way to prepare eggplant. Now this is a family favorite! Serve garnished with green onion and basil.

Ingredients | Vietnamese Chao Long

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

Directions

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.

Substitute ground ginger for the fresh ginger if desired.

Substitute 2 tablespoons soy sauce for the oyster sauce if desired.

Info | Vietnamese Chao Long

prep: 25 mins cook: 11 mins total: 36 mins Servings: 2 Yield: 2 servings

TAG : Vietnamese Eggplant With Spicy Sauce

Side Dish, Vegetables, Eggplant,