Vietnamese Eggplant in Clay Pot | Southeast Asia Culinary Tours with TIK

Ingredients

• 2 tsp peanut oil
• 1 clove garlic – finely chopped
• 2 tomatoes – quartered, inner section and seeds removed
• 1 stalk lemongrass – end finely chopped (keep stalk)
• 1 spring onion – cut into 3 cm pieces
• 2 Asian (long and thin) eggplants – cut into pieces 4 cm long and 1 cm wide
• 1 red chili – cut into thin strips
• 1 1/2 Tbsp plus 1 tsp fish sauce
• 1 1/2 tsp of sugar
• 1 pinch turmeric (or curry powder)
• 1 punch pepper
• Basil