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

About This Recipe

Ca tim nuong mo hanh is a beloved Vietnamese side dish built on one simple but transformative technique: charring whole eggplants over an open flame or under a broiler until the skin blackens and the flesh turns silky and smoky, then splitting them open and dressing them with mo hanh -- scallions wilted in hot oil -- along with crispy fried garlic and a savory fish sauce dressing. It's a dish that turns humble eggplant into something rich and deeply savory without any meat at all. The technique lives entirely in the char: the eggplant needs direct contact with flame or very high broiler heat, turned occasionally, until it collapses and the skin blisters black -- this is what gives the flesh its distinctive smokiness, similar to Middle Eastern baba ghanoush but finished in a completely different, Vietnamese direction. The hot scallion oil, poured directly over the split eggplant, sizzles audibly and infuses the flesh as it cools. Served warm or at room temperature as a side with rice and grilled meat, or as a light vegetarian main, this dish is prized in Vietnamese homes for turning very few ingredients -- eggplant, scallion, garlic, fish sauce -- into something far greater than the sum of its parts.

Ingredients

Serves 4

• 4Asian eggplants(long and slender)
• 4 tbspneutral oil
• 4 stalksscallions(thinly sliced)
• 3 clovesgarlic(minced)
• 2 tbspfish sauce
• 1 tbspsugar
• 1 tbsplime juice
• 1Thai chile(minced, optional)
• 2 tbsproasted peanuts(crushed, optional)
• 0.25 cupcilantro(chopped)

Instructions

1. 1

   Char the eggplants

   Grill or broil whole eggplants directly over flame or under a broiler, turning every few minutes, for 20-25 minutes until the skin is fully blackened and blistered and the flesh is very soft.

2. 2

   Cool and split

   Let eggplants cool slightly, then peel off the charred skin. Slit each eggplant lengthwise, leaving the stem end attached, and open it flat on a platter.

3. 3

   Make the fish sauce dressing

   Whisk fish sauce, sugar, lime juice, and chile until sugar dissolves.

4. 4

   Fry the garlic

   Heat 2 tbsp oil in a small pan over medium heat, add garlic, and fry until golden and fragrant, about 1 minute.

5. 5

   Make the scallion oil

   In the same pan, add remaining oil and scallions off the heat, stirring until they wilt from the residual heat and turn bright green.

6. 6

   Assemble

   Drizzle the fish sauce dressing over the split eggplants, then pour the hot scallion oil and fried garlic over top. Scatter with peanuts and cilantro before serving.

Variations

• •

  Add grilled minced pork or shrimp on top for a heartier main dish version.

• •

  Skip the fish sauce and use a light soy-based dressing for a fully vegetarian version.

• •

  Roast the eggplant in a 220C/425F oven instead of grilling if an open flame isn't available -- results are slightly less smoky but still good.

Storage

Best eaten the same day while warm or at room temperature. Leftovers keep refrigerated up to 2 days, though the texture softens further; bring to room temperature before serving again.

Frequently Asked Questions