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Stunning plated serving of Vietnamese Eggplant Stew With Lemongrass and Fresh Basil, a chef-tested recipe by Chef Jorj Morgan.
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 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

Stew Aromatics & Sauces
  • 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 (you can substitute with ¼ teaspoon ground turmeric)
  • 4 plum tomatoes, peeled and seeded, chopped, about 2 cups
  • 2 tablespoons fish sauce, divided
  • 1 teaspoon granulated sugar, divided
Stew Eggplant & Fresh Herbs
  • 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

Method
 

  1. Heat the peanut oil in a deep pot with lid, over medium heat. Add the garlic, lemongrass and turmeric to the pot and stir.
  2. Add the tomatoes to the pot. Stir in 2 tablespoons water. Simmer until the tomatoes break down, about 2 minutes.
  3. Stir in 1 tablespoon fish sauce and ½ teaspoon sugar.
  4. Add the eggplant to the pot. Pour in 1 cup water.
  5. 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.
  6. Garnish with fresh basil and sliced green onions.