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Soy and pepper braised eggplant by Jenny Lam.

Considered one of Australia’s favourite celebrity cooks, Jenny Lam is a passionate cook and entrepreneur, owner of the popular Bunn Mee & newly launched Phat Lon in Leederville, and an award-winning cookbook author. Jenny Lam

Learning to cook at eight years of age, Jen’s culinary knowledge and skills grew from a love of her culture, and traditional Vietnamese food. By the age of 13 she was preparing all the meals for her family.

Braised eggplant

Prep time: 5 min | Cooking time: 30 min | Serves 4.

Tip: Pick a saucepan large enough so your eggplant can lie in a single layer, skin down.


  • 1 large eggplant, cut into 8 long wedges
  • ½ tbsp vegetable oil
  • 3 tbsp soy sauceJenny Lam eggplant
  • 2 tbsp sugar
  • 1 cup coconut water


  • Cracked black pepper
  • Fresh coriander leaves


  1. Place all ingredients into a large saucepan.
  2. Cover with lid and cook on medium heat until eggplant is translucent. *This will take around 20 minutes.
  3. If there are any pieces that aren’t translucent yet, turn them over in the liquid to help with the cooking.
  4. Remove the lid and allow half the liquid to evaporate for the last 10 minutes.
  5. Garnish with cracked black pepper and fresh coriander.