Cà Tím Nướng Mo Hanh (Grilled Eggplant with Scallion Oil)
Cà Tím Nướng Mo Hanh (Grilled Eggplant with Scallion Oil)
Ingredients
For the Eggplant
- 2 eggplants, large
For the Scallion Oil
- 5 tablespoons vegetable oil
- 3 spring onions, rinsed, ends trimmed and roughly chopped (makes approximately 3/4 cup)
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
For the Soy Dressing
- 4 tablespoons soy sauce
- 4 tablespoons white sugar
- 2 tablespoons warm water
- 2 tablespoons lime juice, or rice wine vinegar
- 2-3 garlic cloves, minced
- 1-2 bird's-eye chillies, minced
For Garnish
- 1/3 cup roasted peanuts, crushed
- 1 long red chilli, sliced
Instructions
- 1
Preheat your oven to 180°C (350°F) or your air fryer to 200°C (400°F).
⏱️ 5 min•🌡️ 180
- 2
Poke the eggplants with a knife or skewer about 10 times evenly around each eggplant. This helps them cook more evenly and prevents them from bursting.
⏱️ 2 min
- 3
Place the poked eggplants in the preheated oven and bake for 45 minutes, or in the air fryer for 20-25 minutes, until they are cooked all the way through and very soft.
⏱️ 45 min•🌡️ 180
- 4
While the eggplants are cooking, prepare the scallion oil. Heat the 5 tablespoons of vegetable oil in a small pot over high heat until hot. To test if the oil is ready, add a small piece of spring onion; if it sizzles and bubbles immediately, the oil is hot enough.
⏱️ 3 min
- 5
Add the roughly chopped spring onions, 1/4 teaspoon salt, and 1/4 teaspoon sugar to the hot oil. Cook for 30 seconds, stirring constantly, until the spring onions are just soft. Be careful not to burn them. Remove from heat and set aside.
⏱️ 1 min
- 6
Next, prepare the soy dressing. In a separate bowl, combine the 4 tablespoons soy sauce, 4 tablespoons white sugar, 2 tablespoons warm water, 2 tablespoons lime juice (or rice wine vinegar), 2-3 minced garlic cloves, and 1-2 minced bird's-eye chillies (if using). Stir until the sugar has completely dissolved. Set aside.
⏱️ 5 min
- 7
Once the eggplants are cooked, carefully remove them from the oven or air fryer. Allow them to cool slightly until they are easy to handle.
⏱️ 2 min
- 8
Carefully peel the skins off the eggplants. Try to keep the stems intact as this helps to hold the eggplant flesh together.
⏱️ 3 min
- 9
Place the peeled eggplants on a large serving plate.
⏱️ 1 min
- 10
Spoon the prepared scallion oil evenly over the eggplants.
⏱️ 1 min
- 11
Drizzle the soy dressing generously over the eggplants.
⏱️ 1 min
- 12
Garnish with the 1/3 cup crushed roasted peanuts and the 1 sliced long red chilli.
⏱️ 1 min
- 13
Serve immediately and enjoy this delicious Cà Tím Nướng Mo Hanh!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cà Tím Nướng Mo Hanh (Grilled Eggplant with Scallion Oil)
For the Eggplant
- 2 eggplants, large
For the Scallion Oil
- 5 tablespoons vegetable oil
- 3 spring onions, rinsed, ends trimmed and roughly chopped (makes approximately 3/4 cup)
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
For the Soy Dressing
- 4 tablespoons soy sauce
- 4 tablespoons white sugar
- 2 tablespoons warm water
- 2 tablespoons lime juice, or rice wine vinegar
- 2-3 garlic cloves, minced
- 1-2 bird's-eye chillies, minced
For Garnish
- 1/3 cup roasted peanuts, crushed
- 1 long red chilli, sliced
Instructions
- 1
Preheat your oven to 180°C (350°F) or your air fryer to 200°C (400°F).
⏱️ 5 min•🌡️ 180 - 2
Poke the eggplants with a knife or skewer about 10 times evenly around each eggplant. This helps them cook more evenly and prevents them from bursting.
⏱️ 2 min - 3
Place the poked eggplants in the preheated oven and bake for 45 minutes, or in the air fryer for 20-25 minutes, until they are cooked all the way through and very soft.
⏱️ 45 min•🌡️ 180 - 4
While the eggplants are cooking, prepare the scallion oil. Heat the 5 tablespoons of vegetable oil in a small pot over high heat until hot. To test if the oil is ready, add a small piece of spring onion; if it sizzles and bubbles immediately, the oil is hot enough.
⏱️ 3 min - 5
Add the roughly chopped spring onions, 1/4 teaspoon salt, and 1/4 teaspoon sugar to the hot oil. Cook for 30 seconds, stirring constantly, until the spring onions are just soft. Be careful not to burn them. Remove from heat and set aside.
⏱️ 1 min - 6
Next, prepare the soy dressing. In a separate bowl, combine the 4 tablespoons soy sauce, 4 tablespoons white sugar, 2 tablespoons warm water, 2 tablespoons lime juice (or rice wine vinegar), 2-3 minced garlic cloves, and 1-2 minced bird's-eye chillies (if using). Stir until the sugar has completely dissolved. Set aside.
⏱️ 5 min - 7
Once the eggplants are cooked, carefully remove them from the oven or air fryer. Allow them to cool slightly until they are easy to handle.
⏱️ 2 min - 8
Carefully peel the skins off the eggplants. Try to keep the stems intact as this helps to hold the eggplant flesh together.
⏱️ 3 min - 9
Place the peeled eggplants on a large serving plate.
⏱️ 1 min - 10
Spoon the prepared scallion oil evenly over the eggplants.
⏱️ 1 min - 11
Drizzle the soy dressing generously over the eggplants.
⏱️ 1 min - 12
Garnish with the 1/3 cup crushed roasted peanuts and the 1 sliced long red chilli.
⏱️ 1 min - 13
Serve immediately and enjoy this delicious Cà Tím Nướng Mo Hanh!
⏱️ 1 min