This is a great side dish to eat with rice that won’t get you bored easily. The savory butter tender flesh of the smoky eggplant is sweetened with dipping fish sauce and covered with fragrant scallion oil and fried shallots, it makes a real gem of the dish.

To accelerate the cooking time of the eggplants, using a skewer or toothpick to pierce the eggplant all over. This also helps infuse the flesh with smoky flavor. Don’t be afraid if the eggplant is totally dark when you char, the whole point of the dish is to char the eggplant, we will peel and discard the skin when it’s ready to serve.

Recipe to Make Grilled Eggplant with Shallot and Chili – Cà Tím Nướng Mỡ Hành
4 Japanese eggplants
3 tbsp dipping fish sauce

picture of ca tim nuong mo hanh

grilled eggplant with shallot oil

2 tbsp vegetable oil
1 tbsp scallion oil
1 tbsp fried shallots
1 tbsp chopped roasted peanuts
1 bird’s eye chili, finely sliced

Ideally you would use a charcoal grill to cook the eggplant, but a gas grill is a also a good alternative. Pierce the eggplant all over with a skewer. Brush the skin of the eggplants with the vegetable oil and place on a grill pan directly in the fire. Roast for 3-4 minutes, turning so that it is evenly charred. Cook until the skin is soft and cracks and the flesh is still firm in the middle, place it in a plastic bag, tie closed, and set aside to cook. This will cook the flesh and make it tender.

Allow to cool slightly, then remove, discard the skin and cut into bite size pieces. Reserve the juice and pick out any black bits. Place the eggplant on a plate, sprinkle with the reserved juices and top with the dipping fish sauce and scallion oil. Garnish with fried shallots, peanuts, and sliced chili.

Serves 2

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