Cà tím sốt gừng – Gingery Braised Eggplant  

The best savoury eggplant dish that is easy, simple and fast, in my opinion.


Minced ginger, soy sauce and Eggplant
  • 1 Eggplant
  • 1 tbsp. of light soy sauce
  • 2 tbsp. of water
  • 2 tsp. of minced ginger
  • 1 tsp. of sugar
  • Vegetable oil
  • ¼ tsp. of chili powder (optional)


Gingery braised Eggplant
  1. In a bowl, mix 1 tbsp. of light soy sauce, 2 tbsp. of water, 1 tsp. of sugar, 2 tsp. of minced ginger and ¼ tsp. of chili powder well, then set it aside.
  2. Cut eggplant into 2cm-thick slices.
  3. In a pan, pour in a good amount of vegetable oil, when the oil is hot, drop the eggplant slices in and fry them with medium-high heat until it’s golden-brown. Eggplants soak up a lot of oil so you may need to add more oil while frying them.
  4. When the eggplant is cooked, pour the sauce over the eggplant, bring it to a boil then turn off the heat. Let it sit on the still-hot stove-top for 2 more minutes to absorb the sauce.
My Australian friend Ben, who lived in Hue for many years, loves the way we cook eggplant. This recipe is dedicated to him.

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