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Stunning plated serving of Vietnamese Eggplant Stew With Lemongrass and Fresh Basil, a chef-tested recipe by Chef Jorj Morgan.

Vietnamese Eggplant Stew With Lemongrass and Fresh Basil

This vibrant Vietnamese eggplant stew bursts with the bright essence of lemongrass and fresh basil, simmered until rich with turmeric and a gentle kiss of red chili. Served simply with steaming jasmine rice, it's an utterly inviting dish for a sophisticated, relaxed table.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 4 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 (peel the woody outer layers first) 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.