Vietnamese Eggplant in Clay Pot

 Vietnamese Eggplant in Hoi An region of VietnamEd note: RFT Contributors Sandra and John Scott cooked this recipe when they took a class from the Ridge Bridge Restaurant & Cooking School during a tour of Vietnam. For Kearning to Cook in Vietnam.

Recipe courtesy Red Bridge Restaurant & Cooking School, Hoi An, Vietnam.

Serves 4

1 Medium sized clay pot (or thick metal pot)

2 Asian eggplants cut into strips of ½ inch pieces (these are the long  and thin style)

Root of 1 lemongrass, crushed

1 teaspoon of salt

2 cups of water

Cooking mixture

1 ½ tablespoons of tomato puree

1 teaspoon of sugar

½ teaspoon of salt

2 cups of water

Add water, lemongrass, and salt to the pot, and bring to a boil. Add the eggplant and continue boiling for 3 minutes. Drain all the water from the pot, then add the cooking mixture and simmer for approximately 10 minutes, or until tender. Serve hot with steamed rice.

To learn more about the Red Bridge Restaurant & Cooking School check

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