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
Servings::2
Yield::2 servings
Ingredients
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.
Cook's Notes:
Substitute ground ginger for the fresh ginger if desired.
Substitute 2 tablespoons soy sauce for the oyster sauce if desired.