Vietnamese Eggplant Claypot

prep:10 minutes
cook:15 minutes
Show nutritional information
  • Serves: 4
  • Calories: 38
  • Total Fat: 2g
  • Total Carbohydrate: 2g
  • Protein: 1g
Easy to make, great Vietnamese taste. You can use a saucepan or stove top-safe casserole dish. The dish features lemongrass, eggplants, tomatoes, fish sauce and fantastic herbs like Vietnamese mint and cilantro. Serve with steamed rice if desired.

Serves: 4

Serves: 4decrease servingsincrease servings




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 or dasserole dish or saucepan on a medium heat. Add the coconut 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 reserved 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 finely chopped Thai basil (or Vietnamese mint), cilantro, green onion and red cilli together.
  4. Remove the lemongrass stem and serve the eggplant mixture with steamed jasmine rice. Top with the garnish.


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.

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