Cà tím nướng mỡ hành (grilled aubergine with scallion oil)
Grilled aubergine with spring onion oil
Cà tím nướng mỡ hành chay: charred, peeled aubergines under sizzling spring-onion oil, tamari and peanuts
Saigon's nhậu (drinking-snack) joints grill long purple aubergines over charcoal until they collapse, peel them by hand and drown them in hot scallion oil and nước chấm. At home in the south it turns up beside caramelised dishes and rice on weeknights. This vegan version swaps fish sauce for a tamari dressing; the smoky, silky flesh and the green onion oil still carry the dish. Chef's tip: grill the aubergines until the skin is blackened all over and the whole thing slumps; undercooked aubergine is spongy and won't peel.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 3
Ingredients
- 3 long Asian auberginesabout 500 g
- 4 spring onionsgreen parts thinly sliced
- 4 tbsp neutral oil
- 1 pinch salt
- 1 oz roasted peanutscrushed
For the dressing
- 2 tbsp tamari
- 1 tbsp lime juice
- 1 tbsp sugar
- 1 red chillifinely chopped
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Prick 3 long Asian aubergines a few times with a fork. Grill over charcoal, on a gas flame or under a very hot grill, turning every few minutes, until the skin is black and blistered all over and the aubergines are completely limp.
18 minStep 2: Put them in a bowl, cover with a plate and leave 5 minutes to steam; this loosens the skin.
5 minStep 3: Peel off the charred skin with your fingers, leaving the stalk on. Lay the flesh on a plate and press gently with a fork to flatten into long ribbons.
3 minStep 4: Put 4 spring onions and 1 pinch salt in a heatproof bowl. Heat 4 tbsp neutral oil in a small pan until it shimmers, pour it over and listen for the sizzle; the onions should turn bright green, not brown.
2 minStep 5: Stir 2 tbsp tamari, 1 tbsp lime juice, 1 tbsp sugar and 1 red chilli with 1 tablespoon of water until the sugar dissolves.
1 minStep 6: Spoon the scallion oil over the aubergine, drizzle with the dressing and finish with 1 oz roasted peanuts. Serve warm or at room temperature.
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 5 g
- Carbs
- 17 g
- Fat
- 16 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cà tím nướng mỡ hành (grilled aubergine with scallion oil) take?
- About 30 minutes in total: 5 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
- What can I use instead of lime juice?
- Lemon juice, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Caramelised clay-pot tofu and mushroomsBraised tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
TashmijabiMashed potatoes with stretchy cheese
Potatoes grow well in the cold valleys of Svaneti, and tashmijabi is how families around Mestia turn them into a feast dish: they are mashed hot, then beaten with handfuls of young sulguni until the purée becomes glossy and stretches from the spoon in long strands. It is served with grilled meat, kubdari or simply with pickles and Svan salt. A common mistake is letting the potatoes cool before adding the cheese; they must be piping hot for the cheese to melt and stretch. Chef's tip: keep the pan on a low heat while you beat, and use a firm wooden spoon. Most sulguni uses animal rennet; choose a vegetarian one or use mozzarella.
Georgian
Vegetarian banh xeoCrisp turmeric coconut pancakes
Bánh xèo, named for the loud sizzle (xèo) of the batter hitting the hot pan, are the big, crisp, golden pancakes of the Mekong Delta, made with rice flour, turmeric and coconut milk. This vegetarian version is filled with mushrooms, tofu and bean sprouts. You tear off a piece, wrap it in a lettuce or mustard leaf with mint, perilla and Thai basil, and dip it in nước chấm. It is a fun, hands-on meal for an evening with friends. Chef's tip: swirl the batter thinly into a really hot pan, cover for just a minute to steam the filling, then uncover and be patient: the pancake is only ready when the edges are lacy and brown and it lifts away by itself.