RECIPE OF THE MONTH
Delicious and vegetarian-friendly (if you use soy sauce instead of fish sauce) eggplant in claypot
Eggplant can get a bad rap. Some people find it mushy while others may find it stringy or even tasteless. But if it's prepared well, eggplant can be an extremely satisfying meat substitute and, when joined with steamed rice, a few tomatoes and fresh herbs, the perfect summer meal.
Garnish with scallions and pepper. Clay pot eggplant is often served as an appetizer or as a vegetarian main dish. You can replace the soy
sauce with fish sauce if you like.
With an eye for visual beauty as well as a discerning palate,
Ngoc Tran has undertaken to collect and present Easy To Cook: 40 Delicious Vietnamese Dishes As Listed By CNN.
Ngoc has personally traveled around her native Vietnam in search of the most outstanding variety of every recipe featured in her book. Find her book at all Phuong Nam bookstores
( nhasachphuongnam.com) or on Kindle at Amazon
6 Put the eggplant into the clay pot, cover, reduce heat to mediumlow and simmer for 20’ until soft.
5 Add the eggplant, salt, oyster sauce, soy sauce, sugar, pepper, and seasoning. Gently stir-fry for 10’.
4 Add sliced shallots and garlic, stir until the mixture is caramelized.
3 Cook the sugar until it caramelizes, add cooking oil.
1 Cut eggplant up into 5cm-long pieces. Wash in salted water.
2 Preheat non-stick pan, add sugar.