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Laotian Eggplant with tomatoes and mint is a spicy, sweet and tangy dish that takes less than 30 minutes to make. erve it with some sticky rice for an authentic Laotian meal.


4 serving

Total time

10 minutes




  • 2 eggplant (Medium Japanese , diced)
  • 1 red onion (Medium , thinly sliced)
  • 2 tomatoes (Medium , chopped)
  • 2 tbsps dark brown sugar
  • 2 tbsps soy sauce
  • 1 ~ 2 tsps Chile garlic sauce (-)
  • 2 tsps lime juice
  • 2 cups bean sprouts
  • ¼ cup mint (Fresh , chopped)
  • to taste Salt Pepper (&)


  1. In a large skillet or wok, heat oil over high heat. Add onions and eggplant and stir fry for 8~10 minutes or until onions are lightly browned around the edges and eggplant is tender.
  2. Add tomatoes, brown sugar, chile sauce, soy sauce and lime juice. Cook for 3~4 minutes.
  3. Next add the bean sprouts, salt and pepper, cook for 2 more minutes.
  4. Garnish with mint and serve with sticky rice or noodles.

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