Vietnamese Roasted Eggplant with Scallion Oil (Ca Tim Nuong Mo Hanh)

About This Recipe

This roasted eggplant dish takes advantage of high, direct heat to char the skin and turn the flesh silky and smoky, a technique found across Vietnamese grilling traditions. Once split open, the soft eggplant is topped with mo hanh — scallions wilted in hot oil — plus a drizzle of fish sauce dressing and crushed peanuts. The eggplant should be charred until the skin blackens and blisters, since that char is what gives the dish its smoky depth; a lightly roasted eggplant without real char tastes flat by comparison.

Ingredients

Serves 4

• 3Asian eggplants(long, slender variety)
• 4scallions(finely sliced)
• 0.33 cupvegetable oil
• 2 tbspfish sauce
• 1 tbspfresh lime juice
• 1 tbspsugar
• 1 clovegarlic(minced)
• 0.25 cuproasted peanuts(crushed)
• 0.25 cupfresh cilantro(chopped)

Instructions

1. 1

   Char the eggplant

   Grill or broil whole eggplants over high heat, turning occasionally, for 20-25 minutes until the skin is blackened all over and the flesh is completely soft.

   Real char matters here — the skin should blister and blacken, not just lightly brown.

2. 2

   Steam and peel

   Let the eggplant cool slightly, wrapped in foil to steam, then peel off the charred skin and split the flesh open lengthwise.

3. 3

   Make the dressing

   Whisk fish sauce, lime juice, sugar, and garlic together until the sugar dissolves.

4. 4

   Make the scallion oil

   Heat oil in a small pan until shimmering, then pour it over the sliced scallions in a heatproof bowl so they sizzle and wilt.

5. 5

   Assemble and serve

   Arrange the split eggplant on a plate, drizzle with the fish sauce dressing, then spoon the scallion oil over the top. Finish with crushed peanuts and cilantro.

Variations

• •

  Add fried shallots on top for extra crunch and savory depth.

• •

  Use regular globe eggplant if the Asian variety isn't available, adjusting cooking time slightly longer.

• •

  Add a drizzle of chile oil for those who want extra heat.

Storage

Best eaten warm and fresh; leftovers keep 1 day refrigerated but lose the smoky char's impact.

Frequently Asked Questions