Vietnamese Eggplant with Spicy Sauce
Recipe by mariad3 from allrecipes.com
Dinner,Side Dish 36 Mins.
Ingredients
2
2 servings
- •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
Instructions
- 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.
- 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.
Nutritional Facts
Per 2 servings
- Calories: 273
- Carbohydrate: 22g
- Fat: 21g
- Fiber: 10g
- Protein: 3g
- Sugar: 9g
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