Eggplant Claypot from Absolutely Beautiful Ninh Binh
Easy to make, great Vietnamese taste. You can use a saucepan or stovetop-safe casserole dish. If you can’t find Asian-style eggplants, use the egg-shaped eggplants we usually see in the west.
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Servings | Prep Time |
4people | 10minutes |
Cook Time |
15minutes |
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# Our free, Asian cooking guide includes a detailed catalog of typical Asian herbs, vegetables and ingredients (including close-up pictures). See the sidebar and the bottom of this post.
Don’t despair if you don’t have a clay pot! You can use a stovetop-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 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.
https://compassandfork.com/recipe/eggplant-claypot-from-absolutely-beautiful-ninh-binh/ |