braised eggplant (cà tím kho)

Egglant is a wonderful ingredient. It is so versatile and has such a great texture. Here, it is braised in a sweet and salty sauce with herbs like tiá tô.

Braised eggplant is not difficult to make. Remember to soak the eggplant ahead of time to get the best taste. Saute the eggplant with other spices, then add water, salt, and palm sugar to create the sauce. Once the sauce has simmered down, the dish is ready to add herbs and serve. Try different herbs for a whole new taste.

Serve braised eggplant with rice. It can also be served with other dishes.


(serves 2)

1 clove garlic, minced
2 bird’s eye chili, minced
1 thumb ginger, minced
4 green onion, chopped
1 large chinese or other eggplant, sliced and soaked in salt water 5 minutes
1 cup water
1 tsp salt
1 tablet palm sugar
2 stem purple perilla leaf (tiá tô) or mint leaf or Thai basil leaf, chopped
1 stem coriander or rice paddy herb, chopped

• saute garlic, chili, ginger, green onion, eggplant
• add water, salt, sugar
• simmer 2 minutes
• remove from heat
• add purple perilla leaf, coriander leaf
• serve