Cà Tím Nướng Mỡ Hành (Grilled Eggplant with Scallion Oil)
Món truyền thống · Vietnamese
A classic Vietnamese street food dish featuring tender grilled eggplant coated in a fragrant, savory scallion oil. Simple, flavorful, and incredibly satisfying.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Chinese eggplants4 medium
- Scallions1 bunch
- Garlic3 cloves
- Fish sauce3 tablespoons
- Sugar1 teaspoon
- Vegetable oil1/4 cup
- Saltto taste
- Black pepperto taste
Các bước
- 1
Wash the eggplants and trim off the stems. Make a lengthwise slit down the middle of each eggplant, being careful not to cut all the way through.
- 2
Grill the eggplants over medium-high heat (or broil in the oven) until the skin is charred and the flesh is very tender, about 15-20 minutes, turning occasionally. You can also grill them on a grill pan.
- 3
While the eggplants are grilling, prepare the scallion oil. Finely chop the white and light green parts of the scallions. Mince the garlic.
- 4
Heat the vegetable oil in a small saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Be careful not to burn the garlic.
- 5
Add the chopped scallions to the hot oil. Stir for about 1 minute until the scallions are wilted and fragrant. Remove from heat.
- 6
Stir in the fish sauce and sugar into the scallion oil mixture. Mix well until the sugar dissolves. Season with a pinch of salt and pepper if needed.
- 7
Once the eggplants are tender, carefully open them up slightly. Spoon the scallion oil generously over the cut surface of each eggplant.
- 8
Serve immediately while hot.
