Best Vietnamese Salt And Pepper Eggplant Recipes

VIETNAMESE SALT AND PEPPER EGGPLANT

Vietnamese Salt and Pepper Eggplant image

We had this dish in a vietnamese restaurant recently its crunchy on the outside and the eggplant is soft like butter on the inside! Great for dinner parties or a great snack with cold beers.Sensational!

Provided by Ricky Henry-Davies

Categories Vegetable

Time 30m

Yield 2 12, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 eggplants
75 g plain flour
100 g rice flour
2 teaspoons baking powder
1 cup soda water
2 limes
3 tablespoons pepper
3 tablespoons salt
2 cups oil

Steps:

mix freshly ground pepper and salt together set aside.
peel eggplant and slice into finger sized pieces - not too thick.
sift and mix flours with baking soda.
add iced soda water slowly till consistency of pouring cream.
heat oil in wok or deep fryer.
dust eggplant with flour dip in batter thin coating
fry in batches till golden.
sprinkle with salt n pepper mixture.
serve with wedges of limes
optional add egg to flour for softer batter.
add chili to batter for extra zing.

Nutrition Facts : Calories 1218.8, Fat 110.2, SaturatedFat 14.4, Sodium 5434.1, Carbohydrate 58.2, Fiber 11.2, Sugar 6.1, Protein 7

VIETNAMESE EGGPLANT WITH SPICY SAUCE

Vietnamese Eggplant with Spicy Sauce image

I got this recipe from a cooking class in Hoi An, Vietnam. Such a flavorful and easy way to prepare eggplant. Now this is a family favorite! Serve garnished with green onion and basil.

Provided by mariad3

Categories Side Dish Vegetables Eggplant

Time 36m

Yield 2

Number Of Ingredients 10

Ingredients

3 tablespoons vegetable oil, divided
1 white eggplant, sliced
3 tablespoons minced lemongrass
1 tablespoon crushed garlic
1 tablespoon chopped green onion
1 tablespoon chopped fresh basil
1 teaspoon minced red chile pepper
1 teaspoon minced fresh ginger
1 tablespoon oyster sauce
1 teaspoon white sugar

Steps:

Heat 1 tablespoon oil in a skillet over medium heat. Add eggplant; cook until golden brown and soft, but not mushy, 3 to 5 minutes per side.
Mix remaining 2 tablespoons oil, lemongrass, garlic, green onion, basil, red chile, and ginger together in a bowl. Pour over eggplant in the skillet. Cook until green onion wilts, about 3 minutes. Stir in oyster sauce and sugar. Cook until flavors combine, 2 to 3 minutes. Remove from heat.

Nutrition Facts : Calories 273 calories, Carbohydrate 21.6 g, Fat 21.2 g, Fiber 9.5 g, Protein 3.3 g, SaturatedFat 2.8 g, Sodium 62 mg, Sugar 8.7 g

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