Vietnamese Food Recipe: Fried Baby Eggplant
This recipe comes from Ms. Vy's Cook book which you would get as a gift if you took her class. She's kindly allowed us to put it online for you to try at home. It's a healthy & exotic side dish!
Serves 1 | Preparation time: 45 mins | Cooking time: 6 mins
Ingredients
required:
1 small white eggplant, 1 bowl cold water, 1 lime per
eggplant, salt, 1 pot boiling water, 2
TBS vegetable oil, 2 TSP light soy sauce, 1 TSP brown sugar, 1 TBS green onion (chopped 1 cm round), 2
TBS fish sauce, 1 TSP garlic (chopped fine), 1 TSP red chilli (chopped fine)
How to prepare the eggplant:
· Thinly slice eggplant 1/2 down. Flip over &
turn 90 degrees, repeat the slicing 1/2 way down
· Soak eggplant in salted water, squeeze the juice out of
the lime
& throw in the lime
· Place eggplant in boiling water for 7 minutes
· Put a plate on top of the eggplant to weight
it down, eggplant needs to be submerged
· Remove eggplant from water & place between the bottoms of two plates
· Squeeze together the plates to drain the excess water from the inside of the eggplant
· In a saute pan heat 1 TBS of vegetable oil until hot
· Put the flattened eggplant in the pan. Cook for 2-3 minutes on each side
· When done it should be golden brown and crispy on
the outside
How
to make the dressing:
· Mix the soy sauce & sugar together
· In a saute pan heat 1 TBS vegetable oil until hot
· Add green onion, fry for 2-3 minutes
· Add fish sauce to pan near end of cooking time
How to serve:
Place the eggplant on a plate, top with fried green onion and drizzle soy sauce
all over it.
Mix the finely chopped garlic & chilli together and place it the centre & serve proudly!