Cà Tím Nướng Mỡ Hành proves Vietnamese cooking can turn simple ingredients into comfort: smoky grilled eggplant topped with scallion oil and a touch of fish sauce—humble, rustic, and utterly satisfying.
Cà Tím Nướng Mỡ Hành (Grilled Eggplant with Scallion Oil)
In Vietnam, Cà Tím Nướng Mỡ Hành often shows up at casual family meals. The eggplant is grilled whole until the skin blisters and the flesh turns soft and creamy.
Then it’s peeled open, almost like butter, and generously spooned over with mỡ hành—scallions gently sizzled in hot oil until fragrant.
That mix alone transforms the eggplant, but a touch of nước chấm, and suddenly you’ve got a dish that hits smoky, salty, and tangy all at once.
Ingredients
- Eggplant (Cà Tím) – Roast or grill the whole eggplant until the skin blisters and the inside turns soft and creamy. Charcoal gives that smoky, “cooked-by-fire” flavor, but the oven or air fryer will do the trick at home.
- Scallion Oil (Mỡ Hành) – A Vietnamese classic you’ll spot on countless dishes like Lemongrass Pork Chops, Bún Thịt Nướng or Bún Gà Nướng. Just scallions flashed in hot oil, yet it brings aroma, richness, and a pop of color that makes the eggplant come alive.
- Garlic – A little fried garlic adds golden crunch and that irresistible fragrance.
- Nước Chấm – Our signature dipping sauce of fish sauce, sugar, lime (or vinegar), chili, and chili sauce —sweet, sour, salty, and spicy all at once. For a vegan-friendly option, swap it with vegan nước chấm.
- Roasted Peanuts (optional) – Crushed and sprinkled on top for extra crunch and nuttiness.
Instructions
Step 1: Grill the Eggplant
Wash the eggplant and poke a few holes all around with a fork.
- Charcoal or stovetop grill: Grill until the skin is nicely charred. Check with a skewer—if it slides in easily, it’s done.
- Oven or air fryer: Bake at 340°F (170°C) for 30 minutes. Slice the eggplant lengthwise like a butterfly, then bake for another 10 minutes until soft.
Step 2: Make Scallion Oil & Nước Chấm
- Scallion oil: Mix finely chopped scallions with a pinch of salt. Sauté minced garlic in oil until fragrant and lightly golden, then pour over the scallions and mix. For a shortcut, microwave the mixture for 20 seconds.
- Nước chấm: Combine fish sauce, sugar, vinegar (or lime/lemon juice), chili sauce, and minced chili. Stir until balanced.
Step 3: Serve and Enjoy
Place the cooked eggplant on a plate. If grilled over charcoal, gently peel off the burnt skin, then split the flesh lengthwise into strips. Drizzle with the sweet-and-sour fish sauce, spoon over scallion oil, sprinkle with crushed roasted peanuts (optional), and dig in.
Tips & Variations
Add extra crunch: Crushed roasted peanuts are classic, but toasted sesame seeds or crispy fried shallots work just as beautifully.
Boost the flavor: Fresh herbs like cilantro or Thai basil in the scallion oil can take this humble dish to the next level.
Quick weeknight version: Steam the eggplant instead of grilling. It won’t have that smoky depth, but it’ll still be silky, soft, and totally addictive with scallion oil.
Make it vegan: Swap fish sauce for vegan fish sauce, soy sauce, or even a little mushroom powder or just salt.
Get creative: Eggplant is like a sponge that soaks up every delicious sauce. Try Gochujang-glazed eggplant or teriyaki-style eggplant.
Grilled Eggplant with Scallion Oil (Cà Tím Mỡ Hành)
Ingredients
- 2 eggplants
- 3 scallion sprigs
- Cooking oil (to taste)
- 1 tbsp minced garlic
- 3 tbsp granulated sugar
- 2½ tbsp rice vinegar (or lime/lemon juice)
- 2 tbsp fish sauce
- 1 tbsp chili sauce
- Fresh chili, minced (to taste)
- Roasted peanuts, crushed (optional)
Instructions
Grill the Eggplant
- Wash and poke holes in eggplants with a fork.
- Charcoal/Stovetop Grill: Grill until skin is charred and flesh is tender (check with a skewer).
- Oven/Air Fryer: Bake at 340°F (170°C) for 30 min. Slice lengthwise, then bake another 10 min until soft.
Make Scallion Oil & Dipping Sauce
- Scallion Oil: Chop scallions, add a pinch of salt. Sauté garlic in oil until golden, then pour over scallions (or microwave 20 sec).
- Nước Chấm: Mix fish sauce, sugar, vinegar (or lime/lemon juice), chili sauce, and minced chili until balanced.
Serve and Enjoy
- Transfer the eggplant to a plate. For charcoal-grilled eggplant, peel off the charred skin, then pull the flesh into long strips.
- Drizzle with nước chấm, top with scallion oil, and finish with a sprinkle of crushed roasted peanuts (optional). Serve warm and enjoy!
