Chargrilled Eggplant with Shallot and Chilli

Name: Chargrilled Eggplant with Shallot and Chilli (Cà Tím Nướng)
Yield: Serves 2
Cuisine: Vietnamese
Ingredients: 4 long, purple (Japanese) eggplants (aubergines); 2 tablespoons vegetable oil; 4 long, purple (Japanese) eggplants (aubergines); 1 tablespoon spring onion oil; 3 tablespoons dipping fish sauce; 1 bird’s eye chilli, finely sliced; 1 tablespoon fried red Asian shallots; 1 tablespoon chopped roasted peanuts

Cà Tím Nướng

Preparation info

Serves
2

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Mark Jensen: This dish is easy to prepare, a great accompaniment to crabmeat, chargrilled prawns (shrimp) or a substantial vegetarian dish on its own. This is also a great dish to throw on the barbecue or even over some hot coals.

Ingredients

4 long, purple (Japanese) eggplants (aubergines)
2 tablespoons vegetable oil
3

Asia
Vietnam
Side dish
Pescatarian
South East Asia

Method

Brush the skin of the eggplants with the vegetable oil and place on a chargrill pan. Cook until the skin firms and cracks and the flesh is tender. Allow to cool slightly, then remove and discard the skin. Place the eggplant on a plate and spoon over the dipping fish sauce and spring onion oil. Garnish with fried shallots, peanuts and sliced chilli.