Vietnamese Eggplant Claypot
- 2 tsp 2 tsp 2 tsp Organic Coconut Oil
- 1 clove 1 clove 1 clove Garlic
- 2 whole 2 whole 2 whole Tomato, chopped
- 1 whole 1 whole 1 whole Lemongrass, pale lower section, sliced thinly. Reserve stem
- 1.5 Tbsp 1.5 Tbsp 1.5 Tbsp Fish Sauce
- 1 tsp 1 tsp 1 tsp Raw Sugar, or palm sugar
- 1 Tbsp 1 Tbsp 1 Tbsp Green Onion, finely chopped
- 2 whole 2 whole 2 whole Eggplant, long Asian style, cut into 1" X 1/3" pieces. Normal egg-shaped eggplants are also good.
- .5 Tbsp .5 Tbsp .5 Tbsp Asian-style) Red Chili (Fresh, finely chopped
- 1 pinch 1 pinch 1 pinch Turmeric Powder, or curry powder
- 1 pinch 1 pinch 1 pinch Ground Fresh Black Peppercorns
- 1 Tbsp 1 Tbsp 1 Tbsp Thai Basil, or Vietnamese Mint, finely chopped
- 1 Tbsp 1 Tbsp 1 Tbsp Cilantro, finely chopped
- 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.
- 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.
- 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.
- 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.
Add a Note
My Notes:Add a Note
Never Miss a Bite
Get recipes delivered to your inbox every week