Vietnamese Eggplant with Spicy Sauce Recipe

  • 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
  1. 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.
  2. 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.