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.

Prep Time:
25 mins
Cook Time:
11 mins
Total Time:
36 mins
2 servings


  • 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


  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
21g Fat
22g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 273
% Daily Value *
Total Fat 21g 27%
Saturated Fat 3g 14%
Sodium 62mg 3%
Total Carbohydrate 22g 8%
Dietary Fiber 10g 34%
Total Sugars 9g
Protein 3g
Vitamin C 10mg 49%
Calcium 43mg 3%
Iron 1mg 8%
Potassium 720mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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