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Vietnamese Eggplant Stew With Lemongrass and Fresh Basil

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Vietnamese Eggplant Stew

With Lemongrass and Fresh Basil

THE STRATEGY:

Inspired by the Red Bridge cooking school in Vietnam, this velvety eggplant stew is a masterclass in global aromatics. By simmering tender eggplant in a base of lemongrass, turmeric, and high-quality tomatoes, you create a sophisticated dish that works beautifully as a prestigious side or a light, plant-forward main.

A savory Vietnamese Eggplant Stew garnished with fresh basil and green onions
A memory of Hoi An: Velvety eggplant and bright lemongrass in a savory tomato base.
Traveling often reveals that the "Routine of Connection" is a universal language, best spoken through the steam of a simmering pot. My time in Hoi An, Vietnam, introduced me to the depth and dimension of traditional clay-pot cooking—specifically, a signature eggplant stew that is as rich as it is fragrant. While I always cherish the last of the summer’s fresh tomatoes, the secret to maintaining this flavor year-round lies in knowing when to lean on a dependable, sun-ripened pantry staple. This recipe is a refined version of that Hoi An memory: velvety eggplant, bright lemongrass, and a savory tomato base that brings the world to your table with effortless grace.

The Foundation of Flavor

The complexity of this stew starts with the aromatics. Slicing through fresh lemongrass and mincing garlic creates an immediate, vibrant atmosphere in the kitchen. When these are sautéed in peanut oil and bloomed with a touch of turmeric and red chili, they form the aromatic heart of the dish.
Fresh lemongrass, garlic, and turmeric prepared for an eggplant stew
Lemongrass, garlic, and turmeric: The vibrant essentials of Vietnamese cuisine.
For those moments when you do have an abundance of fresh garden tomatoes, the "blanch and peel" technique is a valuable skill to master. By quickly plunging the fruit into boiling water and then an ice bath, the skins slip away easily, leaving you with the pure, sweet flesh that makes a stew like this truly sing.
Demonstrating the blanch and peel technique for fresh garden tomatoes
The blanch and peel method: An architectural approach to prepping peak-season tomatoes.

Serve this stew alongside a simple bowl of rice and let the aromatics transport you to the markets of Hoi An.

Jorj Morgan

Vietnamese Eggplant Stew with Lemongrass

A velvety, aromatic stew inspired by the Red Bridge cooking school in Hoi An. Tender eggplant is simmered in a savory tomato base infused with lemongrass, turmeric, and chili.
Print Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 8 people
Ingredients Method

Ingredients
  

  • 2 teaspoons peanut oil
  • 1 garlic clove peeled and minced
  • 1 stalk lemongrass outer layer discarded, sliced
  • 1 28 ounce can ground peeled tomatoes (Muir Glen preferred)
  • 2 tablespoons fish sauce
  • 1 teaspoon granulated sugar
  • 1 large eggplant cut into 2-inch pieces
  • 1 small red chili seeded and cut into thin strips
  • ¼ teaspoon turmeric
  • ¼ teaspoon coarse black pepper
  • 1 tablespoon chopped fresh basil
  • 1 green onion diagonally sliced

Method
 

  1. Sauté Aromatics: Heat the peanut oil in a deep pot with a lid over medium heat. Add the minced garlic and sliced lemongrass and stir until fragrant.
  2. Build the Tomato Base: Add the tomatoes and 2 tablespoons of water to the pot. Simmer for about 2 minutes until the vegetables begin to break down.
  3. Season: Stir in half of the fish sauce and half of the sugar.
  4. Simmer the Eggplant: Add the eggplant pieces to the pot along with 1 cup of water. Stir in the remaining fish sauce, the remaining sugar, red chili strips, turmeric, and pepper.
  5. Cook: Cover and simmer until the eggplant is soft and velvety, about 5 to 10 minutes. (Note: For a smoother stew, you can pulse the mixture in a blender and return it to the pot).
  6. Finish: Garnish with fresh chopped basil and diagonally sliced green onions before serving.