Grilled Eggplant With Scallion Oil (Cà Tím Nướng Mỡ Hành)
This simple dish lets the creamy, dreamy Japanese eggplants truly shine. You'll want to top all your food with the scallion oil and fish sauce dressing.
Servings 4 people
- 3 Japanese or Chinese eggplants
- 1 bunch scallions, chopped about ½ cup or 75g
- 1 tablespoon neutral oil
- 1 tablespoon fish sauce
- 1 clove garlic, minced
- 1-3 Birds Eye/Thai chiles, minced optional
Preheat your oven to 400 degrees
Wash and dry the eggplants and place them whole on a sheet pan. Poke a few holes in the eggplants with a fork or toothpick to prevent them from exploding in the oven.
When the oven is ready, roast them for about 25-30 minutes, until the skins turn brown and the eggplant is soft all the way through.
Alternatively, you can pop the eggplants on a hot grill for 15-20 minutes.
While the eggplants are cooking, heat oil in a small pan on medium heat and sweat the scallions in the oil.
Mix the fish sauce, garlic and Thai chiles in a small bowl and set aside.
When the eggplants are ready, let them cool before peeling the skin off completely.
Cut the eggplants into 1-2 inch segments. Arrange the eggplants on a plate, top them with scallion oil, and drizzle the fish sauce dressing over everything.
Calories: 145kcal | Carbohydrates: 25.7g | Protein: 4.9g | Fat: 4.4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Sodium: 456.4mg | Potassium: 38mg | Fiber: 9.5g | Sugar: 1g