Garlic and Fish Sauce Eggplant
This is our family's go-to eggplant recipe. It is so easy and super onolicious over rice. You steam the eggplant, peel the skin, stir fry with garlic, and season with nuoc mam / fish sauce. Enjoy!
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 Chinese eggplants
- 1 whole head garlic, peeled and minced
- 2-3 tablespoons nuoc mam / fish sauce
Instructions
- 1
Rinse the eggplants. Bring a large pot of water to boil. Put in the eggplants, cover the pot and let cook over medium heat for 15-20 minutes. Use a fork to prick the eggplant skin, you want the eggplant to be fully cooked and very tender to the touch.
- 2
Drain and let the eggplant cool. Once cool, peel off and discard eggplant stem and skin. Set aside the eggplant in a bowl.
- 3
Heat oil over medium heat in a pan, and stir fry garlic until lightly golden. Add in the eggplant and keep stir frying, using a wooden spoon to mix/mash the eggplant. You may need to add more oil at this point because eggplant soaks up a lot of oil.
- 4
Once the eggplant texture looks smooth and even, add the nuoc mam/fish sauce by the tablespoon. Mix and taste after the addition of each tablespoon till you hit the right amount of desired flavor.
- 5
Serve hot with a big bowl of rice.