Vietnamese Eggplant Recipe, Claypot Style From Beautiful Ninh Binh | Compass & Fork

Ingredients

• 2 tsp peanut oil (or coconut oil #)
• 1 clove garlic (#)
• 2 tomato (chopped)
• 1 stem lemongrass (pale, lower section, sliced thinly. Reserve stem #)
• 1 1/2 tbsp fish sauce (or soy sauce #)
• 1 tsp palm sugar (or raw sugar)
• 1 onion, green (spring) (white and green part, cut into 1" (2.5cm) lengths #)
• 2 eggplant (long-Asian style, cut into 1" X 1/3" (2.5cm X 1cm) pieces #)
• 1 red chili, long Asian style (seeds removed, cut into short, thin strips #)
• 1 pinch turmeric powder (curry powder can be substituted #)
• 1 pinch black pepper, ground
• 1 tbsp mint, Vietnamese (finely chopped #)
• 1 tbsp cilantro (coriander) (finely chopped #)
• 1 tbsp onion, green (spring) (finely chopped #)
• 1/2 tbsp red chili, long Asian style (sliced thinly #)