Eggplant Claypot

Easy to make, great Vietnamese taste. You can use a saucepan or stove top-safe casserole dish. If you can't find Asian-style eggplants, use the egg-shaped eggplants we usually see in the west.

Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

  • 2 Tbsp 2 Tbsp Organic Coconut Oil, or peanut oil
  • 1 clove 1 clove Garlic
  • 2 pieces 2 pieces Tomato, chopped
  • 1 pieces 1 pieces Lemongrass, pale, lower section, sliced thinly. Reserve stem #
  • 1.5 Tbsp 1.5 Tbsp Fish Sauce
  • 1 Tbsp 1 Tbsp Raw Sugar, or palm sugar
  • 1 Tbsp 1 Tbsp Spring Onion, finely chopped # (For Garnish)
  • 2 pieces 2 pieces Eggplant, long-Asian style, cut into 1" X 1/3" (2.5cm X 1cm) pieces #
  • 0.5 Tbsp 0.5 Tbsp Asian-style) Red Chili (Fresh, sliced thinly # (For Garnish)
  • 1 pinch 1 pinch Turmeric Powder, curry powder can be substituted #
  • 1 pinch 1 pinch Black Pepper, ground
  • 1 Tbsp 1 Tbsp Mint Leaves, finely chopped # (For Garnish)
  • 1 Tbsp 1 Tbsp Cilantro, finely chopped # (For Garnish)

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Put a stove top-safe, medium size clay pot* on a medium heat. Add the peanut oil. When warmed add the garlic and stir gently until fragrant. Add the tomatoes, lemongrass and two tbsp water and cook for 2 minutes.
  2. Add one tbsp of the fish sauce and the sugar. Mix well. Add the green onion and eggplants. Pour in a cup of water, add the remaining 1/2 tablespoon of fish sauce, mix well and bring to the boil. Add the red chili, turmeric, ground pepper and lemongrass stalk. Allow mixture to simmer uncovered for 10 minutes or until eggplant is tender.
  3. Whilst the eggplant is cooking, make the garnish by simply mixing all of the sliced ingredients together.
  4. Remove the lemongrass stem and serve the eggplant mixture with steamed rice. Top with the garnish.

Notes

Don't despair if you don't have a clay pot! You can use a stove top-safe casserole dish or a saucepan. For lemongrass, only use the lower, pale portion of the stem (the first 3 or 4 inches) with the the tough, outer leaves removed. Slice thinly across the stem. The upper part of the stem is great for flavoring stocks or for using as a skewer to cook meats. You can substitute with lemon peel. You can substitute the 2 Asian-style eggplants with 1 egg-shaped eggplant. This dish isn't overly spicy but if you dislike warm foods remove the seeds from the red chili in the garnish.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:10 minutes
  • cook:15 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:106
    Fat:7 g
    Carbohydrates:8 g
    Protein:1 g
    Calculated per serving.

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