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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."
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36 m servings 273 cals
Original recipe yields 2 servings

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.


  • Cook's Notes:
  • Substitute ground ginger for the fresh ginger if desired.
  • Substitute 2 tablespoons soy sauce for the oyster sauce if desired.

Nutrition Facts

Per Serving: 273 calories; 21.2 g fat; 21.6 g carbohydrates; 3.3 g protein; 0 mg cholesterol; 62 mg sodium. Full nutrition

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I made this as to the recipe, I could not get white eggplant so I used regular. I salted the eggplant to avoid bitterness, and should have rinsed it off as the oyster sauce has a lot of sodium b...