Vietnamese Baby Eggplant with Chili Garlic Sauce
This was tiny eggplant. However you can use any eggplant. Just cut it into pieces about 3 Inches.
| Servings | Prep Time |
| 1-4people | 20minutes |
| Cook Time |
| 20-25minutes |
|
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Ingredients
For the eggplant
- 10 Baby EggplantOr two large cut
- good EVOO
- Morton’s Nature Seasoning
For The sauce
- 3cloves garlicMinced
- 3tbsp fish sauce
- 2tbsp lime juice
- 2tsp Thai red curry sauce
- 2 tbsp soy sauce
- 2 tbsp sweetenerI used Xylitol
- 1/2cup water
- 1 tbsp fresh basilchopped
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
