Ca Tim Nuong Mo Hanh
This is a traditional Vietnamese dish featuring grilled eggplant topped with a flavorful spring onion oil. It's a simple yet delicious side dish that pairs well with rice.
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Ingredients - Serves 4
- Pepper - 1/4 teaspoon
- Salt - 1/2 teaspoon
- Sugar - 1 teaspoon
- Soy sauce - 2 tablespoons
- Vegetable oil - 3 tablespoons
- Spring onions - 4, finely chopped
- Eggplants - 2 large
Let's Get Started
- Preheat the grill to medium heat.
- Pierce the eggplants with a fork several times and place them on the grill. Cook for about 10-15 minutes, turning occasionally, until the skin is charred and the inside is soft.
- While the eggplants are grilling, heat the vegetable oil in a small saucepan over medium heat. Add the chopped spring onions and cook for about 2-3 minutes, until they are soft and fragrant.
- Remove the saucepan from the heat and stir in the soy sauce, sugar, salt, and pepper.
- Once the eggplants are done, let them cool for a few minutes, then peel off the skin and cut them into slices.
- Arrange the eggplant slices on a plate and drizzle the spring onion oil over the top. Serve warm.
Dietary Info
- Dish Type: Side Dish
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 150
- Fat: 10g
- Carbs: 10g
- Protein: 2g
- Sodium: 300mg
- Sugar: 5g
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