Vietnamese Eggplant

From "The Farmers Market Cookbook" By Julia Shanks and Brett Grohsgal


  • 2 medium eggplants or 1 large eggplant

  • 2-3 Tbsp neutral oil

  • 2 scallions, cut into rounds

Nuoc Mam - Vietnamese Sauce

  • 2 cloves garlic

  • 1-2 Chili peppers

  • 3-4 Tbsp soy sauce or fish sauce

  • 3-4 Tbsp water

  • Juice of half a lime

  • 1 tsp sugar to taste


Roast whole eggplant in a 375 oven until soft. When cool, peel the skin and use a fork to spaghetti the eggplant, then cut the stem away.

Put eggplant in a bowl. In a skillet, heat 2-3 Tbsp of oil and sautéed scallions. Pour it into the eggplant bowl.

Then make the sauce as directed below ( according to your taste you can adjust the sauce to be spicy or sour).

Nuoc Mam

Mash the garlic and peppers together( we use a mortar and pestle) to form a paste( use a little sugar so that the garlic won’t jump around).

Add the fish sauce or soy sauce, water, lime juice, and sugar. Adjust the ingredients according to taste.

Serve eggplants over rice( preferably Jasmine) and pour the Nuoc Mam over it.