Eggplant and eggs – two seemingly simple ingredients that, when combined with the right techniques and a touch of Vietnamese flair, create a culinary masterpiece. This dish, a beloved staple in many Vietnamese households, transcends the ordinary, offering a surprising depth of flavor and texture. The smoky char of the eggplant perfectly complements the richness of the eggs, all tied together with a harmonious blend of aromatic herbs and spices. Forget bland side dishes; this vibrant and satisfying recipe is a meal in itself, perfect for a weeknight dinner or a delightful weekend brunch.
Prepare to be amazed by the ease and speed with which you can create this culinary gem. This "Eggplant & Egg Delight" recipe is not just delicious; it's also incredibly accessible, requiring minimal ingredients and cooking expertise. Ready to embark on a flavorful journey? Let's dive into the step-by-step instructions and transform these humble ingredients into an unforgettable dish.
Tools Needed
- Knife
- Spoon
- Basin
- Pan
- Stove
- Bowl
Ingredients
- Eggplant
- Chicken Eggs: 3
- Onion: 1
- Green Onion (leaves only): 1
- Tomatoes: 3
- Ground Pork: 100 grams
- Cooking Oil
- Salt: 1 tablespoon
- Seasoning Powder: 0.5 tablespoon
- Sugar: 0.5 tablespoon
- Soy Sauce: 1.5 tablespoon
- Oyster Sauce: 1 tablespoon
- Chili Sauce: 1 tablespoon
- Water
- Sesame Oil: 1 tablespoon
Step-by-Step Instructions
Step 1. Prepare the Eggplant and Filling
- Choose fresh eggplants – firm to the touch with a green stem. Cut the eggplant in half lengthwise.
- Place eggplant halves in a basin of water with 1 tablespoon of salt to prevent browning. Submerge the flesh to keep it from turning black.
- Scoop out the eggplant flesh in the middle, leaving about 0.5 cm thickness.
- Finely chop the scooped-out eggplant flesh.
- Finely chop half an onion and the green onion leaves.
- Prepare the tomatoes.
- Heat 1 tablespoon of oil in a pan, sauté the onion until fragrant.
- Add 100 grams of ground pork and the chopped eggplant flesh. Stir in 0.5 tablespoon seasoning powder, 0.5 tablespoon sugar, and 0.5 tablespoon soy sauce. Add 2 tablespoons of water and cook until the meat and eggplant are soft.
Step 2. Create the Tomato Sauce
- In a separate pan, heat 2 tablespoons of oil, sauté the remaining onion until fragrant.
- Add the tomatoes, 2 tablespoons sugar, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon chili sauce, and 0.5 tablespoon seasoning powder. Stir well and add 100ml of water. Turn off the heat.
Step 3. Assemble and Simmer
- Arrange the eggplant halves in the pan with the tomato mixture.
- Cover and cook on low heat for about 5 minutes.
- Add the cooked meat and eggplant mixture to the pan.
Step 4. Finish and Garnish
- Crack 3 eggs, separating the yolks.
- Add the egg yolks, remaining green onions, and 1 tablespoon of sesame oil.
- Cover and cook for about 2 minutes.
- Garnish with chili and pepper.
Read more: Vietnamese Chicken Stew (Ca Ri Ga): A Flavorful Comfort Dish
Tips
- To prevent the eggplant from turning black, soak it in salted water.
- For a softer yolk, reduce the cooking time.
Nutrition
- N/A
FAQs
1. Can I substitute other vegetables for the eggplant?
Yes! Other firm vegetables like zucchini or firm green beans would work well, but the eggplant's unique texture and flavor are key to the authentic taste. Adjust cooking time as needed.
2. What if I don't have fish sauce?
Soy sauce can be a substitute, but it will alter the flavor slightly. Start with a smaller amount and adjust to your taste. A dash of oyster sauce can also add depth.
This simple yet flavorful Eggplant with Eggs recipe is a testament to the magic of Vietnamese cuisine, showcasing how everyday ingredients can transform into an extraordinary dish. We hope you enjoyed this culinary adventure and encourage you to experiment with your own variations. So gather your ingredients, and prepare to delight your taste buds with this authentic Vietnamese delight!