Free Healthy Recipe - Vietnamese Eggplant

Dairy free, Gluten free, Low carbohydrate, Low fat, Wheat Free

Copyright John Paul Urizar

This dish was modified by the Vietnamese after they realised the deep fried version was not so healthy. I've modified it further by using a sodium reduced tomato puree instead of a Vietnamese tomato sauce. Serve it as a side dish with grilled fish or chicken and green veggies.

4 small thin eggplants, sliced to 1cm pieces
1 tbsp lemongrass, chopped
pinch salt
2 cups water
3 tbsp tomato puree, sodium reduced
pinch sea salt
2 cups water

Bring a heavy non stick pan with 2 cups of water, lemongrass and salt to the boil. Add the eggplant and boil for 3 minutes. Drain thoroughly and discard the lemongrass water.
Return the eggplant to the saucepan with the remaining 2 cups water, tomato puree, maple syrup, sea salt and water. Bring back to the boil, reduce the heat and simmer for approx 20 minutes until the sauce thickens.

Note: Unlike most other vegetables, cooked tomatoes contain more antioxidants than raw. Good news for people who use plenty of tomato sauce, pasta sauce and tomato puree.

Makes 4 servings

Scale recipe to serves

Prep Time: 5 mins
Cooking Time: 40 mins
Ready in: 45 mins

Suitable for:
Side Dish
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Nutritional Information - Per Serve
Kj 77 kj
Calories 18 kcal
Fat 0.1 g
Total Carbohydrate 3 g
Total Protein 0.7 g
Fibre 1.3 g

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