What makes this Laotian eggplant dish fragrant?

The fragrance in this Laotian eggplant comes from the fresh ginger matchsticks and steam-sauteed scallions, which infuse the dish with aromatic notes.

Do I need to peel the eggplant for this recipe?

Yes, the recipe specifies peeling the large or small eggplants before cutting them into bite-sized pieces for optimal texture in this dish.

What kind of sherry is used in the sauce for this recipe?

The sauce for this Laotian Fragrant Eggplant uses sherry vinegar, while dry sherry or olive oil is used for sauteing the eggplant and red pepper flakes.

How do I prevent the eggplant from sticking while cooking?

To prevent the eggplant from sticking, add more water or dry sherry as needed while it cooks until soft and begins to collapse in the skillet.

What is the best way to serve Laotian Fragrant Eggplant?

This Laotian Fragrant Eggplant is best served immediately with rice, and can be garnished with fresh parsley for an added touch.

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Laotian Fragrant Eggplant
[Vegan]

LF By: Lydia Filgueras

Author Bio

Food for veggie-lovers with an emphasis on whole ingredients. Lydia's Flexitarian Kitchen serves food for plant-loving... Read More

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Plated Laotian Fragrant Eggplant [Vegan] with tender, dark purple eggplant in a glossy sauce, garnished with parsley, served with white rice.

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Laotian Fragrant Eggplant [Vegan]

4-6

Dairy Free

Travel to Laos, neighbor to Vietnam, Cambodia, and Thailand, with this fragrant eggplant dish. In this recipe, tender eggplant is sautéed in soy sauce, sugar, and sherry vinegar, and is given a zing from ginger. This sweet and sour protein goes wonderfully with sticky rice.

Ingredients You Need for Laotian Fragrant Eggplant [Vegan]

For the Sauce:

1/4 cup soy sauce or tamari
2-3 tablespoons sugar
1/4 cup sherry vinegar
1/4 cup water

For the Eggplant:

1 large or 2 small eggplants, peeled and cut into bite-sized pieces
1 tablespoon dry sherry or olive oil, for sautéeing
A pinch of red pepper flakes
1-inch piece fresh ginger, sliced into matchsticks
Scallions
1 tablespoon cornstarch

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How to Prepare Laotian Fragrant Eggplant [Vegan]

Stir the sauce ingredients together in a small bowl until the sugar is mostly dissolved. Set aside.
Heat the sherry and red pepper flakes in the bottom of a large skillet.
Steam sauté the scallions until softened, then add the eggplant and ginger.
Cook until the eggplant is soft and begins to collapse, about 10 minutes or so. Add more water or sherry as needed to prevent sticking.
Stir in the sauce and cook until the eggplant is done and the sauce has reduced somewhat.
Push the eggplant to the sides of the pan and make a slurry with the cornstarch and a couple of tablespoons of water. Add the mixture to the center and stir to combine and thicken the sauce.
Season with salt and pepper as desired and garnish with parsley.
Serve with rice.