The Garden & Saucier

Vietnamese Eggplant Stew

Name: Vietnamese Eggplant Stew
Total time: 30 min
Ingredients: 2 teaspoons peanut oil; 1 garlic clove, peeled and minced, about 1 teaspoon; 1 stalk lemongrass, outer layer discarded, sliced, about 2 tablespoons; 1 (1-inch) piece fresh turmeric, peeled and grated, about 2 teaspoons (or ¼ teaspoon ground turmeric); 4 plum tomatoes, peeled and seeded, chopped, about 2 cups; 2 tablespoons fish sauce, divided; 1 teaspoon granulated sugar, divided; 1 medium eggplant, cut into 2-inch pieces, about 3 cups; 1 small red chili, seeded, veins removed, cut into thin strips, about 1 teaspoon; 1 teaspoon kosher salt; ¼ teaspoon coarse black pepper; 1 tablespoon chopped fresh basil; 1 green onion, diagonally sliced, about 1 tablespoon

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The Strategy:

Simmering eggplant in a fragrant, lemongrass-infused broth is the secret to this comforting and deeply flavorful stew. Let the tomatoes cook down gently to form a rich, savory base that wraps the eggplant in warmth. It is a wonderful dish to prepare ahead, allowing the herbal and spicy notes to meld beautifully before serving.

Serves: 4 as a side dish | Total Time: 30 minutes till it's ready

Ingredients

For the aromatics and sauce

2 teaspoons peanut oil
1 garlic clove, peeled and minced, about 1 teaspoon
1 stalk lemongrass, outer layer discarded, sliced, about 2 tablespoons
1 (1-inch) piece fresh turmeric, peeled and grated, about 2 teaspoons (or ¼ teaspoon ground turmeric)
4 plum tomatoes, peeled and seeded, chopped, about 2 cups
2 tablespoons fish sauce, divided
1 teaspoon granulated sugar, divided

For the stew and garnish

1 medium eggplant, cut into 2-inch pieces, about 3 cups
1 small red chili, seeded, veins removed, cut into thin strips, about 1 teaspoon
1 teaspoon kosher salt
¼ teaspoon coarse black pepper
1 tablespoon chopped fresh basil
1 green onion, diagonally sliced, about 1 tablespoon

Raw cooking ingredients for Vietnamese Eggplant Stew arranged beautifully on a clean kitchen counter.

Instructions

Cook the aromatics and base

Heat the peanut oil in a deep pot with lid, over medium heat.
Add the garlic, lemongrass and turmeric to the pot and stir.
Add the tomatoes to the pot.
Stir in 2 tablespoons water.
Simmer until the tomatoes break down, about 2 minutes.
Stir in 1 tablespoon fish sauce and ½ teaspoon sugar.

Simmer the stew

Add the eggplant to the pot.
Pour in 1 cup water.
Add the remaining fish sauce and sugar.
Stir in the chili and season with salt and pepper.
Simmer until the eggplant is soft, about 5 to 10 minutes.

Garnish and serve

Garnish with fresh basil and sliced green onions.

Home cook prepared steps for assembling and cooking Vietnamese Eggplant Stew.

The full recipe lives in the Vault

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The Heart of the Table

This stew brings a comforting warmth to the table, filling the room with the vibrant scents of lemongrass, fresh basil, and sweet garlic. Placed at the center of a family gathering, it invites everyone to slow down, share stories, and ladle up bowls of pure comfort that feel like a warm hug.

An appetizing, fresh serving of cooked Vietnamese Eggplant Stew displayed beautifully on a styled dining table.

The Art of the Host

a set of heavy-gauge, satin-finished stainless steel mixing bowls
a platinum-grade non-stick silicone baking mat for consistent heat conduction
a set of organic, hand-glazed stoneware soup bowls in a soft sage green
a fine-blade microplane zester with an ergonomic soft-grip handle
a teardrop weighted stainless steel bar spoon with a twisted stem

Neighborly Grace

THE PRESENTATION: Serve in a rustic, wide stoneware bowl garnished generously with whole fresh basil leaves and a sprinkle of bright green scallions to contrast the deep purple stew.
THE POUR: A crisp, chilled off-dry Riesling or a refreshing iced jasmine green tea pairs beautifully with the sweet, savory, and spicy notes of the broth.
THE VIBE: Cozy Covered Porch. The air is cool and fresh, with light laughter floating as the sun sets and the warm stew keeps everyone lingering at the table.

Chef’s Recommendations

The Rice and Main It Joins: Steak Kabobs with Coconut Rice & Curry
The Starter That Matches: Marinated Shrimp & Ginger-Peanut Dipping Sauce
Pickles and Herbs: Spicy Thai Pesto Crostini with Pickled Radishes
Cooling After the Chili: Orange Creamsicle Sherbet

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Vietnamese Eggplant Stew

Vietnamese Eggplant Stew

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Gilded Swaps