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Vietnamese Eggplant Stew

Serves 4 to 6 Entree vegetarian

Vietnamese Eggplant Stew

Vietnamese Eggplant Stew is a cherished staple at home tables across Vietnam, where the art of cooking is passed down through generations, not recipes. This dish captures the essence of Vietnamese family meals — ingredients measured by intuition, not scales; salt judged by hand, and fat used generously to bring out the best in each component. It is a comforting dish, often found gracing tables on quiet weekday evenings, when families gather to share stories and food.

The stew's rich flavors unfold with the velvety texture of eggplant, infused with the sweetness of tomatoes and the aromatic embrace of garlic and onion. Olive oil lends a luscious depth, while fine sea salt and black pepper highlight the natural flavors. This dish is all about balance, each bite offering a savory warmth that invites you to savor the simple pleasures of home-cooked Vietnamese fare.

Ingredients

  • 2eggplants
  • 2tomatoes
  • 1onion
  • 80 mlolive oil
  • 3 clovesgarlic
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the vegetables. Slice the 2 eggplants into thick rounds, about 1 cm each, and sprinkle them lightly with fine sea salt. This will help draw out any bitterness. Dice the 2 tomatoes into small cubes and set aside. Finely chop the 1 onion and mince the 3 cloves of garlic.
  2. In a large, heavy-bottomed pot, heat 80 ml of olive oil over medium heat. Add the chopped onion and cook gently, stirring occasionally, until the onion becomes translucent and soft, about 5 to 7 minutes. This slow cooking releases the onion's sweetness, forming the base of the stew.
  3. Add the minced garlic to the pot and stir for about 30 seconds, until fragrant. Immediately add the salted eggplant slices. Stir to coat them evenly with the oil, onion, and garlic mixture. Cook for about 5 minutes, allowing the eggplant to start absorbing the flavors and become slightly tender.
  4. Add the diced tomatoes to the pot, stirring them into the eggplant mixture. The tomatoes will release their juices, creating a rich, flavorful broth. Cover the pot with a lid and let it simmer gently for about 15 minutes, stirring occasionally. The eggplant should become very soft and the tomatoes should break down completely, forming a thick, stew-like consistency.
  5. Once the stew has reached the desired texture, taste and adjust the seasoning with fine sea salt and black pepper to your preference. The stew should be well-balanced, with the eggplant and tomatoes melding into a harmonious, savory dish. Serve the stew hot, as part of a shared meal, with steamed rice or crusty bread.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

This recipe is from Authentic Vietnamese Cuisine by Yassine Sbiti — the Vietnamese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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