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Vietnamese eggplant
This homestyle Vietnamese eggplant from Kim Thuy is made with fish and green onion sauces, perfect to keep you warm this season.
SERVES
4
TO
6
Ingredients
Fish Sauce Dressing
- ½ cup (100 g) sugar
- ½ cup (125 mL) water
- ½ cup (125 mL) fish sauce
- ½ cup (125 mL) lime juice, rice vinegar, or white vinegar
Green Onion Sauce
- 1 cup (250 mL) vegetable oil
- 12 to 15 green onions, white and green parts, sliced into rounds
Vietnamese Eggplant
- 1 lb (454 g) small Asian eggplants
- ¼ cup (60 mL) fish sauce dressing
- ½ batch green onion sauce
- 2 tablespoons (30 mL) fried garlic
- Bird’s eye chili, thinly sliced, to taste
Directions
- Preheat the oven to 350°F (180°C).
For the Fish Sauce Dressing
- Add all ingredients to a bowl and stir until the sugar is fully dissolved.
TIP: Store in an airtight container for up to 1 month in the refrigerator.
For the Green Onion Sauce
- Add oil to a large stainless-steel skillet and place over medium-high heat.
- Add green onions and stir until they start sizzling, then remove from heat.
- Let stand for 10 minutes, stirring from time to time.
Now for the Eggplant
- With a fork, prick the eggplant skin several times. Set the eggplants on a baking sheet, then bake for 30 minutes or until the flesh is thoroughly cooked. Let the eggplants cool.
(TIP: You can also use Italian eggplants to make this recipe. If you use large eggplants, cook them a little longer and remove the skin before cutting the flesh into cubes) - Once the eggplants are cool enough to handle, remove the stalk, then cut into bite-size cubes. Transfer to a serving dish.
To Serve
- Drizzle with fish sauce dressing, toss to coat, then garnish with green onion sauce, fried garlic, and some bird’s eye chili. Enjoy!
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