Cà Tím Nướng Mỡ Hành Tỏi Ớt (Spicy Garlic Scallion Grilled Eggplant)
85% chuẩn vị · Vietnamese
A flavorful variation of the classic, this version incorporates minced garlic and chili into the scallion oil for an extra kick of spice and aroma.
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
- Garlic5 cloves
- Red chili1-2
- 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 until the skin is charred and the flesh is very tender, about 15-20 minutes, turning occasionally.
- 3
While the eggplants are grilling, finely chop the white and light green parts of the scallions. Mince the garlic. Finely mince the red chili (remove seeds for less heat).
- 4
Heat the vegetable oil in a small saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
- 5
Add the chopped scallions and minced chili 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 spicy scallion oil generously over the cut surface of each eggplant.
- 8
Serve immediately, garnished with extra chili slices or cilantro if desired.
