Vietnamese Tamarind and Chili Eggplant with Lemongrass Scent

Name: Vietnamese Tamarind and Chili Eggplant with Lemongrass Scent
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 3 medium Japanese eggplants; 2 tablespoons salt; 3 tablespoons tamarind paste; 2 tablespoons fish sauce; 1 tablespoon sugar; 1/4 cup water; 2 stalks lemongrass; 2 red chilies; 4 cloves garlic; 3 tablespoons vegetable oil; 1 handful fresh cilantro; 1 lime

A spicy, tangy, and aromatic eggplant dish

This vibrant Vietnamese dish combines the spicy kick of chili with the tang of tamarind, all enhanced by the soothing aroma of lemongrass — a perfect main course for spice lovers.

1 h 10 min
4
Intermediate

Ingredients

For the Eggplant

3 medium Japanese eggplants

sliced into 1-inch rounds

2 tablespoons salt

for water bath

For the Tamarind Sauce

3 tablespoons tamarind paste

2 tablespoons fish sauce

1 tablespoon sugar

1/4 cup water

For the Lemongrass Chili Mixture

2 stalks lemongrass

finely chopped

2 red chilies

minced

4 cloves garlic

minced

3 tablespoons vegetable oil

For Garnish

1 handful fresh cilantro

chopped

1 lime

cut into wedges

Preparation

Preparing the Eggplant

Soak Eggplant

Fill a large bowl with cold water and add salt. Soak eggplant rounds in the salted water for 20 minutes.

Drain and Dry

Drain and pat dry with paper towels.

Ensure eggplants are completely dry before frying.

Set Aside

Set aside on a dry cloth until cooking.

Making the Tamarind Sauce

Mix Sauce Ingredients

In a small bowl, mix tamarind paste, fish sauce, sugar, and water. Stir until sugar dissolves.

Preparing the lemongrass mixture ahead allows flavors to meld.

Adjust Seasoning

Adjust seasoning if necessary with more sugar or water.

Set Aside

Set aside for later use.

Cooking Process

Frying Eggplants

Heat vegetable oil in a large skillet over medium heat. Add eggplant slices and fry until golden brown and soft on both sides, about 5 minutes per side.

Preparing Aromatics

In a separate pan, add the lemongrass, chili, and garlic. Fry until fragrant and lemongrass turns a light golden color.

Combining Ingredients

Remove eggplant from oil and place in the lemongrass mixture. Pour the tamarind sauce over the top, gently tossing to combine. Cook for 5 more minutes.

Plating & Serving