Vietnamese cuisine: aubergine in clay pot in four steps

Here we are with another recipe, from yet another cooking class we took during our trip. This time we explore a favourite aubergine recipe from Hoi An, in central Vietnam: Aubergine in clay-pot. If you’ve read our ‘about us‘ you know Emanuele is crazy for aubergines and this dish literally blew him away. So I encourage all the aubergine lovers out there to give this recipe a go!

The cooking school I was mentioning is called Gioan Cooking School, and is located in Hoi An, in 98 Bach Dang Street, on the riverfront, turning right at the end of Le Loi Street.

We loved our cooking class and our teacher was really funny and enthusiastic. If you happen to be around there some time, and you want to learn about local cuisine, we recommend you go and pay a visit to these guys.

How to make Aubergine in clay pot

Ingredients for 4 people

  • 200gr peeled aubergine cut in strips
  • 1/2 lt of vegetable oil
  • 1/2 lt of boiling water
  • 2 table spoon of soya sauce
  • 2 tea spoon of sugar
  • 1 tea soon of paprika powder
  • 1/2 tea spoon of pepper
  • 50gr spring onion finely chopped

Preparation:

Step 1
Fry the aubergines in hot oil until they change color. Drain the oil.

Step 2
Put the aubergines back in a frying pan, add boiling water and boil for 10 seconds, then drain the water. This way you’ll get rid of the oil in excess.

Step 3
Marinade the aubergines in the clay pot with spring onion, paprika, pepper, sugar and soya sauce for minimum 30 minutes.

Step 4
Cook the aubergines in the clay pot for 5 minutes at medium heat.

….Then serve with rice and enjoy.

I hope you enjoyed this recipe, and if you give it a try let us know how you got along 🙂