Vietnamese Eggplant with Spicy Sauce
Description
Sauteed white eggplant is dressed in a Vietnamese-inspired spicy sauce with basil, lemongrass, and ginger in this easy vegetarian side dish.
Ingredients
•
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
Directions
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.