Vietnamese Eggplant with Spicy Sauce recipe

All Recipes Side Dish Vegetables Eggplant


3 tablespoons vegetable oil, divided
1 white eggplant, sliced
3 tablespoons minced lemongrass
1 tablespoon crushed garlic
1 tablespoon chopped green onion
1 tablespoon chopped fresh basil
1 teaspoon minced red chile pepper
1 teaspoon minced fresh ginger
1 tablespoon oyster sauce
1 teaspoon white sugar

Nutrition Info

273 calories
carbohydrate: 21.6 g
cholesterol: : -
fat: 21.2 g
fiber: 9.5 g
protein: 3.3 g
saturatedFat: 2.8 g
servingSize: -
sodium: 62 mg
sugar: 8.7 g
transFat: : -
unsaturatedFat: : -


  1. Heat 1 tablespoon oil in a skillet over medium heat. Add eggplant, cook until golden brown and soft, but not mushy, 3 to 5 minutes per side.

  2. Mix remaining 2 tablespoons oil, lemongrass, garlic, green onion, basil, red chile, and ginger together in a bowl. Pour over eggplant in the skillet. Cook until green onion wilts, about 3 minutes. Stir in oyster sauce and sugar. Cook until flavors combine, 2 to 3 minutes. Remove from heat.

Recipe Yield

2 servings

Recipe Note

I got this recipe from a cooking class in Hoi An, Vietnam. Such a flavorful and easy way to prepare eggplant. Now this is a family favorite! Serve garnished with green onion and basil.

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