Grilled Eggplant With Scallion Oil, known as Cà Tím Nướng Mỡ Hành in Vietnamese, embodies the essence of Vietnamese cuisine with its harmonious blend of simplicity, flavor, and tradition. This dish captures the culinary art of transforming humble ingredients into a celebration of textures and tastes. Using just a handful of components—Japanese or Chinese eggplants, scallions, neutral oil, fish sauce, garlic, and optionally, Thai chiles for a touch of heat—Cà Tím Nướng Mỡ Hành emerges as a testament to the principle that less can indeed be more. The eggplants, grilled or baked to creamy perfection, serve as the canvas, while the scallion oil acts as the vibrant strokes of flavor, further enhanced by the savory depth of fish sauce dressing.
What sets this dish apart is not just its delightful combination of flavors but also its versatility. Best enjoyed cold or at room temperature, it pairs exquisitely with hot steamed rice, making it a versatile addition to any meal, whether as a main dish or a complementary side. As we delve into the steps to create this Vietnamese classic, we invite you to embrace the simplicity and let the ingredients speak for themselves. Whether you’re a seasoned cook or a curious newcomer to Vietnamese cuisine, Grilled Eggplant With Scallion Oil offers a straightforward yet profoundly satisfying culinary experience, embodying the warmth and generosity of Vietnamese cooking.
Introduction About Grilled Eggplant With Scallion Oil
Crispy grilled eggplant doused in aromatic scallion oil and punchy fish sauce – this beloved dish encapsulates the very best of Vietnamese cuisine. With its perfect balance of sweet, salty, and umami flavors, Grilled Eggplant With Scallion Oil (Cà Tím Nướng Mỡ Hành) has earned its place as a culinary icon across Vietnam. Though simple in preparation, each component punches far above its weight in terms of flavor. When combined, the eggplants take on an almost meaty texture while the scallion oil provides a rush of savory, garlic-scented fragrance in each bite. Whether served warm, at room temperature, or even cold, this versatile dish pairs beautifully with steamed jasmine rice for a soul-satisfying meal. Read on to unlock the cultural significance, layered flavors, and easy preparation of this Vietnamese delight.
Cultural Background and History
With its roots tracing back centuries, Grilled Eggplant With Scallion Oil offers just a peek into the depth and complexity of Vietnamese cuisine. Eggplants themselves have a contentious history in the country, as they were initially met with skepticism upon their introduction from China in the 19th century. However, resourceful cooks soon discovered that eggplants perfectly suited the Vietnamese palate with their meaty texture and ability to absorb intense flavors. From humble street food to lavish Imperial feasts, the dish became a staple in both rural villages and noble courts as a versatile ingredient. Today, cooks from North to South all have their own regional variations on the dish, tweaking the marinade or incorporating local herbs. However, a few key elements unite these interpretations – the smoky char of the eggplant playing against the pungent scallion oil binds each recipe in culinary harmony. More than just a dish, Grilled Eggplant With Scallion Oil encapsulates the resilience, adaptability, and bright flavors that define Vietnamese food culture.
Ingredients
Taking this classic Vietnamese staple from good to great depends on sourcing top-notch ingredients:
- Eggplants – Slender, deep purple Japanese or Chinese eggplants are ideal. Opt for glossy, unbruised eggplants with bright green caps.
- Scallions – Fresh scallions with crisp white and green portions impart the most flavor. About 4-5 scallions serves 2-4 people.
- Oil – A neutral oil like canola or vegetable allows the scallion flavor to shine. Avoid heavy olive oil or sesame oil.
- Fish Sauce – Use a top-quality fish sauce like Red Boat or Three Crabs Brand. The funkier the better!
- Garlic – 2-3 cloves of fresh garlic add a needed punch. No jarred garlic allowed.
- Thai Chiles – Optional, but 1-2 small red chiles add a fiery kick.
Double or triple the ingredients as needed for larger crowds. Now, let’s get cooking!
Preparation of Eggplants
Always start by preparing the eggplants, as they take the longest to cook. You can either grill them for a smoky char, or roast them in the oven for a more subtle flavor.
To grill:
- Trim the stems of 3-4 eggplants and halve lengthwise. Score the flesh in a diamond pattern. This helps them cook evenly.
- Brush the halves with a thin coating of oil.
- Grill skin-side down over medium heat until softened and charred, about 5 minutes per side. The skin should be fully blistered and blackened.
- Remove from grill and allow to cool before handling. The hot flesh will flake apart if touched too soon.
To roast:
- Preheat oven to 425°F. Line a baking sheet with foil.
- Slice 3-4 eggplants into 1-inch chunks instead of halves. Toss with oil, salt, and pepper.
- Roast on baking sheet for 20-25 minutes, flipping halfway through. Cook until completely soft and browned along the edges.
Either grilling or roasting works beautifully! Grilling lends an unmistakable smoky essence, while roasting delivers a more delicate flavor.
Making Scallion Oil
While the eggplants cook, whip up an aromatic scallion oil sauce that makes this dish sing:
- Thinly slice white and green parts of 4-5 scallions. Long slices mean more surface area to infuse flavor.
- Heat 1⁄2 cup neutral oil in a small saucepan or skillet over medium heat.
- Once oil shimmers, add sliced scallions and cook 1 minute until slightly softened and fragrant. Don’t let them brown.
- Remove pan from heat and allow oil to cool completely so the scallion flavor infuses into the oil.
- Add peeled cloves from 2-3 garlic bulbs and 1-2 small Thai chiles to oil. Allow to infuse 10-30 minutes depending on how strong you like it.
- Strain oil through a fine mesh sieve to remove solids. Press down firmly to extract all the flavorful oil.
- Season to taste with salt, sugar, pepper, or extra fish sauce if desired. The oil should be highly aromatic and salty-sweet.
Assembling the Dish
Once the eggplants are tender and charred and your scallion oil is ready to go, it’s time to put it all together:
- Peel off and discard the eggplant skins. They should slough off easily if grilled, if roasted you can leave them on for color.
- Place eggplant chunks in a serving bowl and drizzle with 2-3 tablespoons of the scallion oil. Toss gently to coat.
- Splash on 1-2 tablespoons fish sauce and toss again. This adds a salty funk that counters the sweetness.
- Taste and adjust seasoning if needed. The eggplant should soak up a ton of flavor.
- Garnish with torn cilantro, sliced chiles, sesame seeds, or chopped peanuts to add some crunch.
- Serve immediately while hot, or allow to cool to room temperature. The flavors marry even more over time.
Dig in and enjoy the perfect interplay of smoky eggplant, pungent scallion oil, and savory fish sauce in each bite!
Health Benefits
In addition to being downright addicting, this Vietnamese staple also packs some nutritional value. Eggplants are a high-fiber, low-calorie vegetable that contain antioxidants and phytonutrients beneficial for heart health. The anthocyanins that give eggplants their gorgeous purple hue also have anti-inflammatory effects.
Meanwhile, scallions provide a mega dose of immune-boosting vitamins A and C. Their sharp flavor comes from sulfurous compounds that may lower blood pressure and cholesterol. When paired together, the eggplant and scallions make for a dish that’s as healthy as it is delectable. It’s a win-win!
Substitutions and Variations
The beauty of this recipe lies in its flexibility. Don’t be afraid to put your own spin based on what you have on hand:
-Swap in Chinese broccoli, green beans, okra or other veggies in place of the eggplant. They’ll soak up the scallion oil beautifully.
-Use any allium like onions, leeks, or shallots instead of scallions if needed.
-Not a fan of fish sauce? Substitute soy sauce or salt to taste.
-For meat lovers, add slices of grilled pork, chicken, or shrimp.
-Stir in some coconut milk or toasted rice powder for a creamy, luxe twist.
-Add fresh herbs like mint, basil, or cilantro to change up the flavor profile.
Make it your own! In true Vietnamese spirit, this dish can be endlessly adapted based on preference and occasion.
Pairing with Other Dishes
While fantastically tasty on its own, Grilled Eggplant with Scallion Oil truly shines when enjoyed alongside other Vietnamese staples as part of a communal feast:
- Heap eggplant over steamed jasmine rice and dip into nước chấm, a classic Vietnamese dipping sauce made with fish sauce, lime, and chiles.
- Wrap eggplant, herbs, pork, and vermicelli noodles in rice paper rolls for a flavor explosion in each bite.
- Ladle piping hot phở or bún broth over the top to create your own noodle bowl.
- Toss with shredded green papaya, carrots, chicken and nuoc cham dressing for a vibrant salad.
- Scoop up eggplant and its garlicky oil with fresh bánh mì baguettes.
The umami eggplant and sweet scallion oil pair perfectly with any other Vietnamese recipe. Creating a shared table filled with complementary dishes allows you to experience the cuisine’s brilliant complexity and balance.
Storage and Reheating Tips
Like many Vietnamese dishes, Grilled Eggplant with Scallion Oil tastes fantastic freshly made but also holds up beautifully as leftovers:
- Store cooled eggplant chunks and scallion oil separately in airtight containers in the fridge up to 4 days.
- To reheat, put eggplant in a skillet with a splash of water. Cover and steam over medium-low, adding more scallion oil just before serving.
- Alternatively, microwave eggplant until hot, about 2 minutes. Mix with reserved oil.
- For the best texture, consume reheated eggplant within a day or two. The slices lose their meaty bite over time.
- Fortify leftover scallion oil by adding more sliced scallions, garlic, or chiles. It keeps indefinitely.
Enjoy this addictive dish throughout the week by repurposing leftovers in rice bowls, salads, sandwiches or stir-fries. The options are endless!
Conclusion
From its smoky charred eggplant to pungently aromatic scallion oil, this Vietnamese staple offers an incredible culinary journey in each bite. Deceptively simple yet packed with complex flavour, Grilled Eggplant with Scallion Oil showcases the very best of Vietnamese cuisine. Its versatility and crowd-pleasing taste cement its legacy as the perfect intro to Vietnamese cooking. Let this dish transport you on a Viet culinary getaway – you’ll soon be craving it again and again!
Ingredients
- Eggplant: 2-3 Japanese or Chinese
- Scallions: 1 bunch, chopped (about ½ cup or 75g)
- Neutral Oil: 1 tablespoon
- Fish Sauce: 1 tablespoon
- Garlic: 1 clove, minced
- Bird's Eye Chili (optional): 1-3, minced
Instructions
- Prepare the Eggplant
- Wash the eggplants and pierce them all over with a fork or toothpick. This allows steam to escape and helps them cook faster.
- Grill the Eggplant
- Outdoor Grill: Preheat your grill to medium-high heat. Place the eggplants directly on the grill and cook for 15-20 minutes, turning occasionally, until softened and charred on the outside.
- Broiler: Preheat your broiler to high. Place the eggplants on a baking sheet lined with foil and broil for 10-15 minutes per side, or until softened and charred.
- Stovetop (Cast Iron Skillet): Heat a cast iron skillet over medium-high heat. Add a drizzle of oil (optional) and sear the eggplants on all sides until softened and blistered.
- Prepare the Scallion Oil
- While the eggplants are cooking, heat the oil in a small pan over medium heat. Add the chopped scallions and cook for 30 seconds to 1 minute, until softened slightly. Be careful not to burn the scallions.
- Remove from heat and let cool slightly.
- Assemble and Serve
- Once the eggplants are cooked, let them cool slightly (around 10 minutes) before handling.
- Peel the skin off the eggplants (it should come off easily). Slice or shred the eggplant flesh.
- Place the cooked eggplant on a plate and drizzle generously with the scallion oil.
- Optional Dipping Sauce: In a small bowl, combine fish sauce (or soy sauce), lime juice (optional), water (optional), minced garlic (optional), and a pinch of sugar (optional) to create a dipping sauce.
Notes
- You can adjust the amount of scallion oil depending on your preference.
- For a smokier flavor, you can leave some of the charred eggplant skin on.
- This dish is best served warm or at room temperature.
Nutrition Facts
Grilled Eggplant With Scallion Oil (Cà Tím Nướng Mỡ Hành)
Serves: 2-4
Amount Per Serving: | ||
---|---|---|
Calories | 145 | |
% Daily Value* | ||
Total Fat 4.4g | 6.2% | |
Saturated Fat 0.3g | 0% | |
Trans Fat | ||
Cholesterol | 0 | |
Sodium 456.4mg | 19% | |
Total Carbohydrate 25.7g | 8.3% | |
Dietary Fiber 9.5g | 36% | |
Sugars 1g | ||
Protein |
Vitamin A | Vitamin C | |
Calcium | Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese Food Recipes & Blog
Since 2015, I’ve enthusiastically shared my culinary journey through cooking videos on social media, aiming to empower food enthusiasts to recreate delectable Vietnamese dishes in their own kitchens. Over the years, I’ve had the honor of being featured in various esteemed magazines and television programs, where I’ve assumed diverse roles ranging from a character to a guest, and even a cooking show host. Join me as we embark on a flavorful journey together!
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