Photograph of the finished Eel Braised with Aubergine

Vietnam · Lươn kho cà tím

Eel Braised with Aubergine

50 min Hands-on time + 15 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eel fillet Eel fillet 1 kg
  • Photograph of Eggplant Eggplant 800 g
  • Photograph of Fish sauce Fish sauce 72 ml
  • Photograph of Sugar Sugar 40 g
  • Photograph of Shallots Shallots 1.6
  • Photograph of Chilli Chilli 8
  • Photograph of Oil Oil 120 ml
  • Photograph of Black pepper Black pepper 8 g
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Remove the slime from the eel, then cut it into pieces and marinate it with fish sauce and pepper for 15 minutes.
  2. 2 Cut the eggplant into pieces, soak them in salt water for 10 minutes, and then squeeze out the excess water.
  3. 3 Pan-fry the eggplant for 5 minutes until the cut side is slightly browned; this prevents the eggplant from becoming mushy when braised.
  4. 4 Caramelize the sugar, coat the eel with the caramel, then pour in 150 ml of water and simmer for 15 minutes.
  5. 5 Return the eggplant to the pot and simmer for another 10 minutes to allow it to absorb the sauce, then sprinkle with chopped scallions and pepper.

With an appliance

  • Oven 45 min

    For steps 4–5: cover and cook the eel on the middle rack of the oven at 170 degrees for 20 minutes, then add the pan-fried eggplant for the last 8 minutes; do not stir to prevent the eel and eggplant from breaking apart.

Start cooking