Smoky Grilled Eggplant with Scallion Oil (Ca Tim Nuong)
Whole eggplants charred directly over a flame until the skin blackens and blisters while the flesh inside turns impossibly creamy and smoky. The collapsed eggplant is split open and drizzled with sizzling scallion oil and a savory-sweet fish sauce dressing. Topped with crispy fried shallots and fresh herbs, this simple dish delivers extraordinary depth of flavor from minimal ingredients.
Ingredients
- 4 medium Asian eggplants (or 2 globe eggplants)
- 4 green onions, thinly sliced
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
+ 9 more ingredients
Instructions
Place the whole eggplants directly over a gas burner flame, on a hot grill, or under a broiler. Char on all sides, turning with tongs every 3 to 4 minutes, until the skin is completely blackened and the eggplant collapses and feels soft when pressed. This takes about 15 to 20 minutes total.
Transfer the charred eggplants to a plate and let them cool enough to handle.
While the eggplants cool, prepare the scallion oil. Heat the vegetable oil in a small saucepan over medium heat. Add the garlic and cook for 30 seconds until golden. Add the sliced green onions and cook for 15 seconds. Remove from heat immediately.
Make the dressing by whisking together the fish sauce, lime juice, sugar, and minced Thai chili until the sugar dissolves.
Carefully peel away and discard the charred eggplant skin using your fingers or a spoon. Keep the stem intact for presentation. Arrange the peeled eggplant on a serving plate.
Gently press the eggplant flesh open with a fork, fanning it slightly.
Drizzle the fish sauce dressing over the eggplant, then pour the hot scallion oil on top.
Garnish with crispy fried shallots, toasted sesame seeds, cilantro, and Thai basil. Serve warm with steamed jasmine rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI