Description
Whole Asian eggplants are charred over high heat until the skin blisters and the flesh becomes creamy and smoky inside. They are then sliced and generously drizzled with fragrant scallion oil, a tangy vegan fish sauce dressing, and crushed peanuts for layers of smoky umami. This rustic Southern Vietnamese classic is finished with fresh herbs and chili for brightness and heat, making it a hearty, satisfying main dish ready in about 30 minutes.
Cultural Background
This dish originates from Southern Vietnam where it is known as Cà Tím Nướng Mỡ Hành. It draws from traditional Vietnamese grilling techniques that emphasize charring vegetables over open flame or hot pans to develop deep smoky flavors. The scallion oil and nuoc cham-style dressing reflect everyday home cooking traditions that balance savory, sweet, sour, and aromatic elements. It is a humble yet flavorful rustic preparation often enjoyed as part of family meals or as a light main with rice or as a standalone bowl.
Recipe Info
PREP TIME: 10 minutes
COOK TIME: 20 minutes
TOTAL TIME: 30 minutes
SERVINGS: 2
DIFFICULTY: Easy
Ingredients
- 2 medium Asian eggplants (about 500-600g total)
- 3 tablespoons neutral oil (such as light olive or vegetable oil)
- 6-8 scallions, green parts only, thinly sliced (about 30g)
- 1/8 teaspoon salt
- 2 tablespoons vegan fish sauce
- 1 tablespoon lime juice
- 1/2 tablespoon sugar
- 3 tablespoons water
- 1/2 teaspoon minced garlic
- 1 bird's-eye chili, minced (optional, seeds removed for less heat)
- 1/4 cup roasted peanuts, lightly crushed
- Fresh herbs such as cilantro or mint leaves for garnish
- Extra sliced chili for serving
Instructions
- Rinse the Asian eggplants and pat dry. Use a toothpick or chopstick to poke several holes around each eggplant to prevent bursting during cooking. Heat a grill pan, cast-iron skillet, or outdoor grill over medium-high heat until very hot.
- Place the whole eggplants on the hot surface and cook, turning every 5-7 minutes, for 15-20 minutes total until the skin is heavily charred and blistered on all sides and the flesh yields easily with no resistance when pierced with a skewer or fork. The interior should be very soft and creamy. If using an oven as alternative, roast at 400°F (200°C) for 30-40 minutes, though char will be less pronounced.
- While the eggplants cook, prepare the scallion oil: heat the 3 tablespoons neutral oil in a small saucepan over medium heat until shimmering hot (test by dropping in a scallion piece—it should sizzle immediately). Add the sliced scallions and salt, stir for 5-10 seconds until fragrant and the scallions soften slightly but remain bright green, then remove from heat.
- In a small bowl, whisk together the vegan fish sauce, lime juice, sugar, water, minced garlic, and optional minced chili until the sugar dissolves. Taste and adjust for a balanced salty-sweet-tangy flavor.
- Once cooked, transfer the eggplants to a cutting board. Carefully peel off and discard the charred skin (they will be hot). Slice the flesh into bite-sized pieces or leave whole and run a fork along the flesh to create strips.
- Divide the eggplant between two serving bowls. Drizzle each generously with the vegan fish sauce dressing and scallion oil. Sprinkle with crushed peanuts, fresh herbs, and extra chili slices. Serve immediately while warm.
Tips
- For maximum char and smoky flavor, ensure the pan or grill is ripping hot before adding the eggplants and resist moving them too often.
- Avoid overcooking the scallions in the oil as they can turn bitter and lose their vibrant color and fresh aroma.
- For a non-vegan version or if vegan fish sauce is unavailable, substitute with regular fish sauce or a mix of soy sauce and a pinch of salt.
Nutrition
Calories: 145
Protein: 4g
Carbs: 18g
Fat: 4.4g
Fiber: 9.5g
Sugar: 1g