Photograph of the finished Grilled eggplant with scallion oil

Vietnam · Cà tím nướng mỡ hành

Grilled eggplant with scallion oil

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eggplant Eggplant 4
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Roasted peanuts Roasted peanuts 2.1 oz
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp
  • Photograph of Sugar Sugar 0.7 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Chilli Chilli 2
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Wash the eggplant thoroughly, leave it whole, and make a few incisions in the skin.
  2. 2 Grill the eggplant over charcoal or in the oven for 20 minutes, or until the skin is charred and the flesh is tender.
  3. 3 Peel the eggplant, tear it into long strips, and arrange them on a plate.
  4. 4 Heat the oil and pour it into a bowl of finely chopped scallions to make scallion oil.
  5. 5 Drizzle the fried shallots over the eggplant, sprinkle with crushed roasted peanuts, and pour the garlic chili soy sauce over it.

With an appliance

  • Air fryer 29 min

    Change step 2: spray a thin layer of oil on the tomatoes, run the steamer at 235 degrees for 14 minutes and flip at the 7th minute; the flesh will soften sooner, about 6 minutes, but larger tomatoes will need to be divided into batches and will have a milder smoky flavor.

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