What kind of eggplant should I use for this Laotian dish?

The recipe specifically calls for 2 medium-sized Japanese eggplants, diced, which become tender when stir-fried.

How can I adjust the spice level in this eggplant recipe?

You can adjust the amount of chili-garlic sauce from 1 to 2 teaspoons according to your preference for heat.

What's the best way to serve this Laotian eggplant?

This dish is best served immediately, garnished with fresh mint, alongside sticky rice or noodles to complete the meal.

Can I make this dish ahead of time?

While best served fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. The bean sprouts might lose some crispness.

What gives this Laotian eggplant its distinctive flavor profile?

The unique flavor comes from the combination of dark brown sugar, soy sauce, chili-garlic sauce, and lime juice, balanced by the fresh mint and savory eggplant.

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Laotian Eggplant With Tomatoes
[Vegan]

PN By: Pavani Nandula

Author Bio

Cook's Hideout is all about delicious vegetarian dishes from India and also from around the... Read More

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A vibrant bowl of Laotian Eggplant with Tomatoes, garnished with fresh green mint, served alongside white sticky rice.

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Laotian Eggplant With Tomatoes [Vegan]

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Thai and Vietnamese cuisine may be popular in the West, but a lot of their cuisine, like sticky rice and papaya salad, has been influenced by their neighboring land-locked country: Laos. It's big on strong flavors and this 30-minute Laotian eggplant dish is a prime example of that: it's savory,... Read More

Ingredients You Need for Laotian Eggplant With Tomatoes [Vegan]

2 medium-sized Japanese eggplant, diced
1 medium red onion, thinly sliced
2 medium tomatoes, chopped
1 tablespoon oil
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1-2 teaspoons chili-garlic sauce
2 teaspoons lime juice
2 cups bean sprouts
1/4 cup fresh mint, chopped
Salt and pepper, to taste

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How to Prepare Laotian Eggplant With Tomatoes [Vegan]

In a large skillet or wok, heat oil over high heat. Add onions and eggplant and stir-fry for 8-10 minutes or until onions are lightly browned around the edges and eggplant is tender.
Add tomatoes, brown sugar, chili-garlic sauce, soy sauce, and lime juice. Cook for 3~4 minutes.
Next add the bean sprouts, salt, and pepper and cook for 2 more minutes.
Garnish with mint and serve with sticky rice or noodles.