Vietnamese Braised Eggplant - Cà Tím Xào
This homestyle eggplant dish is typically served as one of many dishes at a Vietnamese homestyle dinner. It's savoury, tender and is comforting with soy sauce as its main flavour component to complement the neutral eggplant flavour.
Servings: 2 -4 servings (meant to be served with multiple other dishes)
Ingredients
- 1 tsp 5 mL neutral oil (I used canola)
- 1/2 medium onion finely diced (~1/3 cup)
- 3 Japanese eggplants tops trimmed, sliced into diagonal half moons
- 1/4 cup 60 mL soy sauce or Golden Mountain Soy Seasoning (add 1 tbsp at a time in case your soy sauce is saltier than mine)
- 1/2 tsp 2.5 mL chili flakes (optional)
- Black pepper to taste
Instructions
- In a medium sized pot, cook onions with the oil over medium heat until they begin to go translucent.
- Add the sliced eggplant and 2 tbsp of soy sauce, and lower to a medium low heat to slowly cook. You want to caramelize the eggplant and allow them to release their moisture. If you find too much burning to the bottom or sticking, use a splash of water to deglaze the bottom. The remaining water should cook out.
- Continue cooking, stirring every 2-3 minutes to ensure your eggplant is evenly cooked through.
- Add 1/2 tsp chili flakes, black pepper (a pinch of so if using), and more soy sauce to taste.
- Cook until all eggplant has turned brown and is evenly tender and cooked through. Transfer to a bowl to serve alongside other dishes like đậu hũ kho nấm.