Vietnamese Cuisine with Tram – Ca Tim Xao Chay (spicy eggplant stew)

Serve : 4

INGREDIENTS :

Eggplant
500 gr asian long eggplants (or baby eggplants) – cut in 2×2 cm cubes
200gr paneer (Indian cheese) – 2 cm thick slice (firm tofu works too)
2-3 small banana shallot – finely sliced 
1 tsp garlic minced
½ tsp salt + crushed pepper
4-5 tbsp neutral oil for frying (avoid olive oil as will easily burn at high heat)

Spicy sauce
1 tsp red chili sauce (1/4 tsp if using chinese XO sauce)
1 tbsp “vegan” fish sauce
2 tbsp dark soy sauce
2 tbsp brown sugar
1 tbsp white vinegar
2 tbsp sesame oil
1 dl water
2 dl orange juice
1 tsp potato starch (norw. potetmel)

Garnish
2-3 fresh coriander sprigs (for decor)
1 tbsp coriander chopped
Fresh chili – optional
Microgreens – optional
Deepfried garlic chips – optional

Rice
200 gr jasmine rice
100 gr sticky/glutinous rice
2,5 dl water (if rice is soaked, else 3dl on dry rice) 

Method 

• Cut the eggplants in 2×2 cm cubes and toss in a big bowl
• Rub 2-3 tbsp salt to eggplants and let sit for min. 20 min (to remove bitterness)
• Rince to remove the salt and dry the eggplant cubes
• Take out the paneer and soak in water until use
• Heat a thick bottom pan with frying oil medium to high, fry the eggplants until brown – approx 5 min, drain any excess oil and leave in a container for later use 
• Add new oil on medium heat, fry shallot until soft, add garlic and fry another 3 min – do not burn
• Add onion, garlic and bit of salt and pepper to the eggplants for later use. 
• Add new oil and fry paneer slices quickly on both side until light brown in color, add a bit salt and pepper and leave aside

Spicy sauce

• Add chili sauce, sugar, soy sauce, vinegar and water in a pot and bring all to a boil and then simmer for 5 min 
• Whisk potato starch with 3 tbsp orange juice, and add the rest of the juice 
• Add orange juice to the chili mixture and simmer on medium heat until reduced in half – approx. 10-15 min 
• Add the sesame oil, eggplant cubes, and simmer for another 15 min or until eggplants are soft. 
• Keep warm before serving (very low heat)

10 min before serving: 

• Cut paneer in 2×2 cubes and add to the eggplant stew
• Slowly heat up the stew (5-10 min) 

Plating / serving

• One sharing plate per 4 persons 
• Garnish with coriander and lots of microgreens 
• Garlic crunchy chips – optional 
• Stew can be served luked warm