Vietnamese Braised Eggplant

Vietnamese Braised Eggplant is a homestyle dish that has a balanced flavor of savory, sweet, and spicy. In this dish, tender eggplant slices are braised in a stunning and aromatics sauce. This dish goes well with white rice and is perfect for a vegetarian meal.

I inherited this dish from my grandmom, who had a knack for creating delicious meals with simple ingredients. She would simmer the eggplant slices in a clay pot over a gentle fire, while infusing them with a sauce that balanced salt, sugar, and spice. This dish became a staple in our family, especially on hectic days when we needed a quick and satisfying dinner. All it took was one skillet and half an hour to whip it up.

Sometimes, we would vary the recipe by adding different vegetables and proteins, such as mushrooms, green beans, carrots, or tofu. It was a versatile and comforting dish that reminded us of our grandmom’s love.

This recipe uses similar ingredients as Vietnamese Grilled Eggplant with Scallion oil, but with a different cooking method - braising. For similar recipes, check out Vegan Vietnamese Braised Pork Belly!

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• Ingredients
• Instructions
• Substitutions
• Variations
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Ingredients

To make this Vietnamese braised eggplant, you will need the following ingredients:

• Eggplant: This is the main ingredient and the star of the dish. Eggplant has a mild and slightly bitter flavor, and a spongy texture that absorbs the sauce well.
• Garlic:  It adds a pungent and spicy flavor to the dish.
• Shallot: Add sweetness to this dish.
• Scallions: They add not only a fresh and mild onion flavor but also some color and crunch to the dish.
• Chili pepper (optional): This is an optional ingredient that adds some heat and spiciness to the dish. It can be fresh or dried, and the amount can be adjusted according to personal preference.
• Sauce: the savory sauce that elevates the dish uses soy sauce, sugar, hot sauce, black pepper and water.

See recipe card for quantities.

Instructions

Prep:

• Eggplant:
  • Cut off the stems of the eggplant and slice them into 2 cm thick pieces.
  • Keep the skin on to prevent the eggplant from falling apart when braising.
  • Soak the eggplant in a bowl of salted water to prevent browning and remove the bitterness.

• Garlic and Scallions: Peel and mince the garlic, shallot, chop the scallions, and slice the chili pepper if using.

Cook:

• Heat 3 tablespoons of oil in a skillet over medium-high heat. Drain the eggplant and fry them briefly until they are slightly brown. Transfer them to a plate lined with paper towels to absorb the excess oil.
• In the same skillet, add some water and the sugar on medium heat, and stir vigorously until the sugar melts and you are left with a caramelized sauce.
• Sauté the garlic and shallot until fragrant, then pour in the soy sauce, sriracha hot sauce, and black pepper. Bring it to a boil, then lower the heat and simmer until slightly thickened.
• Add the eggplant and toss to coat with the sauce. Cover the skillet with a lid and braise over low heat for about 10 minutes, or until the eggplant is soft and the sauce is reduced. Sprinkle the scallions and chili pepper on top for extra flavor and color.
• Turn off the heat and serve hot with rice. Enjoy your Vietnamese Braised Eggplant!

Substitutions

You can substitute the eggplants with any vegetables you like, such as different types of summer squash (yellow squash or pattypan squash), okra, or zucchini.

Variations

You can add protein for a more substantial meal by incorporating mushrooms or tofu.

Equipment

To make Vietnamese Braised Eggplant, you will need only a large skillet.

Storage

You can refrigerate Vietnamese Braised Eggplant in an airtight container for up to 3 days. To reheat, warm it up in a skillet over medium heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe dish, covered with a damp paper towel, for a few minutes, stirring once or twice.

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