When you have half an hour’s warning to make dinner, that’s most definitely when you should start getting creative and trying things you’ve never done before. Not completely my fault, we didn’t have much in the fridge except for eggplant, garlic and onion. As well as the pre-requisite sauces you need for everything.
It’s alright. Happy surprises involving eggplants brighten up my day. It’s one of my favourite vegetables 🙂
Vietnamese Claypot Eggplant
Inspired by The Siracusas. I didn’t follow their recipe that well because I didn’t have most of the ingredients. Great blogger, well done Lea. So here’s a pretty heavily adapted version of their recipe.
2 skinny eggplants
2 tablesp soya sauce
2 teasp sugar
1 teasp paprika powder – I never ever have paprika powder, I guess I don’t really know what it’s for? It’s a bit mild and sweetish but not any defined flavour? Yes I’m a philistine. I used a little dark/caramel soya sauce
1/2 a small onion – I added this… (ok so this wasn’t my fault, the recipe calls for a couple of spring onions, chopped, and I didn’t have any so I subbed)
3 cloves garlic – and this… (this is totally new)
2 red chillies – and this. (this too….See a pattern here? Related to garlic and chilli?)
A few dashes of white pepper
- Chop the eggplants into sticks, and soak them in some salty water. Dry and drain.
- Cook the eggplants – you can deep fry them, I usually stick these things in the toaster oven for a bit, flipping after 5 minutes. Because I’m lazy and also scared of flying oil.
- To get rid of the oil, you can rinse the eggplants in hot water, or pat them with a paper towel.
- Break out the clay pot (or just a pot), and marinate the eggplants in there with all the other sauces, for at least 30 minutes. I hit about 15 minutes tops and it was enough.
- The recipe says you can cook it on medium heat with the top off for 5 minutes. I chose to dump it on the stove for 15 with the top on. Again, out of laziness. But I found that this made the eggplant get all nice and caramalised on the outside, so go for it 🙂