Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Eggplant
2 Cloves garlic -- thinly
Sliced
2 Red bell peppers
1 md Tomato -- thinly sliced
1 tb Nuoc Mam sauce
OR 1 tbsp. Maggi liquid
Seasoning
And 1/2 tsp. anchovy
Extract
2 tb Rice wine
1 tb Olive oil

1. Preheat the oven to 400°. 2. Cut slits all over the eggplant and
push a slice of garlic into each slit. Place the eggplant and the
whole bell peppers in a baking dish and bake, turning regularly to
brownevenly, for 45 minutes or until all are very soft. Set aside to
cool. 3. Cut the stem off the eggplant and with your fingers or a
paring knife, peel off the skin. Shred the flesh, discarding any big
lumps of seeds. Place the eggplant in a bowl with the garlic slices.
4. Peel the skin off the bell peppers and discard the stesm, cores
and seeds. Cut into long, thin strips and add to the eggplant. Add
the tomato, Nuoc Mam sauce, rice wine, andolive oil, and toss to mix
well.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books

Browse by categories