Grilled Eggplant with Garlicky Green-Onion Sizzle | Cà Tím Nướng Mỡ Hành
This recipe has been very mildly adapted from the one in my book, Ever-Green Vietnamese (2023, Ten Speed Press). Check the main post for additional tips for butchering the eggplant and making the sauce in advance.
Servings: 4
Ingredients
- 1 ½ lb | 675g globe eggplants
- Fine sea salt
- 3 to 4 tablespoon neutral oil (such as canola or peanut), plus more for brushing
Garlicky Green-Onion Oil
- 1 cup chopped green onions, white and green parts
- 2 garlic cloves, finely chopped
- 2 tablespoon neutral oil, such as canola or peanut
- 1 pinch fine sea salt
- 1 ½ to 2 tablespoon fish sauce (regular or vegan)
- 1 tablespoon water
- 1 or 2 Thai or small serrano chiles, with seeds intact, sliced
Instructions
- Cook the eggplant: Tear off the flaps from the eggplant stem ends, then cut off the stems and a slice of the butt ends. If you’re using medium eggplants, cut them into slices, each about ⅝ inch (1.5cm) thick. If your eggplant is large, halve it lengthwise and then cut crosswise to yield thick half-moons.
- Put the eggplant in a very large bowl, season with ¼ teaspoon salt, and toss with the neutral oil to coat lightly. Set a cast-iron stovetop grill over high heat and lightly brush with neutral oil (or prepare a medium-hot charcoal fire or preheat a gas grill to medium-high). In batches, grill the eggplant for 4 to 6 minutes per side, or until just cooked through (a knife tip inserted should meet little or no resistance). Transfer the eggplant to a baking sheet or plate, and let cool to warmish or room temperature.
- Prepare the green onion–garlic sauce: In a small, microwavable bowl, stir together the green onions, garlic, neutral oil, and salt. Microwave on high power for 45 to 60 seconds, until bubbly, steamy, and fragrant. Stir, then let cool to lukewarm. Stir in 1 ½ tablespoon of the fish sauce, the water, and chile. Taste, and if needed, add enough of the remaining 1 ½ teaspoon fish sauce to pack extra punch.
- Assemble and eat: Arrange the eggplant on a plate. Spoon all the glorious green-onion oil over the eggplant and serve.
Notes
Store the cooked eggplant in an airtight container for up to 3 days; return to room temperature to serve.
If you're new to fish sauce, check my primer on how to buy, store and use fish sauce well.
