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Vegetarian, South and Southeast Asian

Vietnamese braised eggplant with jasmine rice

Vietnamese braised eggplant is a vegetarian dish for 4 people, ready in 35 minutes, easy to make, for about €2.20 per serving. The eggplant turns soft and silky as it soaks up a sweet, glossy garlic soy sauce. The key is browning it well before braising, so it keeps some structure under the sauce.

Tonight, melt in your mouth eggplant braised in a garlicky soy sauce, very Vietnamese, with a bowl of jasmine rice.

Vietnamese braised eggplant with jasmine rice
Total time
35 min
Difficulty
Easy
Cost per person
€2.20
Calories per person
320 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Eggplant cooked low and slow turns creamy inside, almost melting, and takes on the flavor of everything around it. Here it soaks up a sweet soy sauce sharpened with raw garlic and a touch of chili, which turns glossy and syrupy by the end of cooking. Jasmine rice soaks up the extra sauce and balances the dish, while scallion and cilantro bring the freshness it would otherwise miss.

This is a meatless weeknight dish, quick and cheap, that works just as well for a solo dinner as for a bigger table if you double the quantities. It suits a casual summer evening when eggplants look their best at the market, but it also makes a comforting, low effort dinner in the fall.

The ingredients

4 people

Fruits and vegetables

  • Eggplants 3
  • Garlic 5 cloves
  • Scallions 3
  • Fresh chili 1
  • Fresh cilantro 3 sprigs

Pantry

  • Soy sauceoften in the pantry 3 tbsp
  • Brown sugaroften in the pantry 1 tbsp
  • Cornstarchoften in the pantry 1 tsp
  • Jasmine riceoften in the pantry 300 g
  • Neutral oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Soy

The step by step recipe

  1. Cut the eggplants into large chunks, salt them and let them sit for ten minutes to release their water, then pat them dry. 10 min

    Salt draws out the bitter water and keeps the eggplant from soaking up the oil.

  2. Brown the chunks in hot oil on all sides. 10 min

    Turn them often, they color fast.

  3. Add the chopped garlic, the white part of the scallions and the chili, and cook for one minute. 1 min

    The garlic shouldn't burn, lower the heat if needed.

  4. Pour in the soy sauce, sugar and a glass of water, cover and braise until the eggplant is soft. Thicken with the cornstarch mixed with a little water. 12 min

    The sauce should turn glossy and syrupy by the end of cooking.

  5. Cook the jasmine rice and serve the eggplant coated in sauce with the green part of the scallions and the cilantro. 12 min

    A drizzle of sesame oil at the end adds great flavor.

Our tips to get it right

  • Pick eggplants that are firm and spot free, they hold their shape better and don't turn mushy.
  • Chop the garlic with a knife instead of pressing it, it keeps more texture and burns less easily in the pan.
  • Taste the sauce before serving and adjust with a little more soy sauce or sugar, the balance between salty and sweet makes the dish.

The variations

  • Swap the fresh chili for a pinch of chili powder if you don't have one on hand, the result stays close.
  • For a spicier version, add a spoonful of chili paste or a splash of rice vinegar at the end of cooking.
  • To save time, cut the eggplant into small cubes instead of large chunks, they cook in under ten minutes that way.

What to serve it with

  • Jasmine rice or plain white rice
  • Green tea or jasmine tea
  • Crunchy cucumber on the side

Storage

Braised eggplant keeps 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, in an airtight container. Reheat in a pan or the microwave with a splash of water to loosen the sauce.

Questions about this dish

Can you make this dish ahead of time?

Yes, braised eggplant tastes even better reheated the next day, once the sauce has fully soaked in. Cook the rice fresh so it stays fluffy.

Which eggplant variety works best?

A classic long purple eggplant works perfectly. Thinner, less bitter Asian eggplants also work well if you can find them.

Can you make this without soy sauce?

Soy sauce gives the dish its signature saltiness and color, so it's hard to fully replace. Tamari is a close option if you need an alternative with a similar taste.

Why salt the eggplant before cooking?

Salt draws out the bitter water inside the flesh and keeps the eggplant from soaking up too much oil while cooking. This step also makes the final texture softer and more silky.

How long does it take to make a Vietnamese braised eggplant with jasmine rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Vietnamese braised eggplant with jasmine rice?

About 320 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Vietnamese braised eggplant with jasmine rice cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy. Always check the labels of the products you buy.

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