This was a great side dish. We received Baby Indian Eggplant in our share box last week. So I decided to make a Vietnamese style chicken and Vietnamese Roasted Eggplant with Chili Garlic Sauce..It was heaven.
| Prep Time | 20 minutes |
| Cook Time | 20-25 minutes |
| Servings |
people
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Ingredients
For the eggplant
- 10 Baby Eggplant Or two large cut
- good EVOO
- Morton's Nature Seasoning
For The sauce
- 3 cloves garlic Minced
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 2 tsp Thai red curry sauce
- 2 tbsp soy sauce
- 2 tbsp sweetener I used Xylitol
- 1/2 cup water
- 1 tbsp fresh basil chopped
Ingredients
For the eggplant
For The sauce
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Instructions
For the Eggplant
- Preheat the oven to 420 Degrees
- .Remove the stem and cut the Baby Eggplant in half. Place on a cookie sheet. Generously sprinkle with Morton's Nature Seasoning
- Douse with good EVOO and spin and turn with your fingers until all the eggplant is covered with oil and seasoning and place cut side down to the cook sheet.
- Roast for 20 to 25 minutes until tender
For the sauce
- Combine the garlic, fish sauce, lime juice, curry sauce, sugar, soy sauce, basil and water in a small pot. Mix well.
- Heat until well combined. Taste some of the sauce to ensure it's seasoned to your liking. If you want it to taste more sour, add more lime juice. If you want it to taste sweeter, add more sugar.
- Remove eggplant from the oven and pour the sauce over them and stir. Serve.
- Garnish with chopped scallion
Recipe Notes
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