Under The Squash Vines

Mỡ Hành Cà Tím Sốt Nước Mắm:  Tempura Eggplants and Scallions Braised in “Fish” Sauce

Ingredients:

1-2 Chinese eggplants, cut into even pieces.

1 bunch scallions, diced.

1 bulb garlic, minced.

3 Thai chili peppers, minced.

Vegetable oil

For the batter:

1 bottle Just Egg or 3 beaten eggs

Mushroom seasoning granules to taste, added to the “eggs” and mix well.

All-purpose flour

For the “fish” sauce:

1 tablespoon vegan fish sauce, or to taste

Mushroom seasoning granules, to taste

1 tablespoon rice vinegar, or to taste

Dash of sesame oil to taste

3 tablespoons sugar, or to taste

2 cups of warm water, or to taste

Mix all ingredients in a bowl and set aside.

Instructions:

1. Dip each piece of eggplant into the egg mixture. Coat well. Dip into the flour. Coat well and shake to remove excess.

2. Heat oil on medium high heat. Fry the eggplant pieces until golden brown. Remove from the pan and set aside.

3. To the clean pan, add about 3 tablespoons of oil. Heat the oil until smokey. Add scallions, garlic, and Thai chili peppers and cook for 1 minute.

4. Add the “fish” sauce and eggplants back to the pan. Mix well. Cook for another 3-4 minutes. Don’t overcook the scallions.

5. Serve with white rice.