Eggplant with Coconut Milk
This was my personal favorite recipe from the Vietnamese meal that I cooked this weekend, but you know I’m a sucker for eggplant.
The eggplant turned out perfectly tender in a rich coconut milk sauce that was almost like a curry, but much easier and faster to make. If you don’t love eggplant, I think you should make this anyway and give it a try, and if you do like eggplant, make this as soon as you can. This is adapted from a Charles Phan recipe from Food & Wine and serves 4-6 as a side dish.
2 T canola or vegetable oil
2 T minced garlic
1 1/4 lb Chinese or Japanese eggplants, cut into 3″ x 1/2″ pieces
1/4 Chinese cooking wine, dry Sherry or sake
1/2 c Vietnamese stir fry sauce sauce (1 1/2 c chicken broth, 1/4 c fish sauce and 1T sugar)
6 oz coconut milk, stirred before using
2 t chili paste or sriracha
Heat the canola oil in a wok or large skillet over high heat and add garlic. Stir fry for 10 seconds, then add eggplant and stir fry for 5 minutes, until just tender and browned in spots. Add the Chinese cooking wine and cook until it’s almost evaporated, about 1 minute. Add Vietnamese stir-fry sauce, coconut milk and chili paste and cook over high heat, stirring occasionally, until eggplant is tender and sauce is thickend, about another 5 minutes. Serve immediately.