Vietnamese: Cà Tím Xào (Braised Eggplant)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 3)

Ingredients:

• 3 eggplants (Japanese or Chinese varieties preferred)
• 2 tablespoon white vinegar
• 6 green onions, white parts chopped, green part slivered into 2-inch strips
• 2 tablespoons olive oil
• 6 cloves garlic, minced
• ½ cup “Vietnamese Dipping Sauce” (see master recipe)
• 1 tablespoon soy sauce
• 1 teaspoon chili garlic sauce (optional)

Procedure:

1. Cut off the base of each eggplant, split into quarters vertically, then cut to bite-sized lengths
2. Add the white vinegar to a large bowl of water, add the eggplant pieces and let them sit in the vinegar water for 10 to 15 minutes; drain
3. Steam eggplants until soft (about 20 minutes)
4. In a wok, stir-fry white parts of the green onion briefly in olive oil (about 1-2 minutes)
5. Add garlic and stir-fry briefly
6. Add “Vietnamese Dipping Sauce” and soy sauce, cook on high to reduce sauce slightly (about 1-2 minutes)
7. Taste to adjust seasoning: add more soy sauce (if needed)
8. Add eggplants and green parts of green onion, toss to coat
9. Top with more chili paste (if desired)