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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.