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Vietnamese grilled eggplant topped with scallion oil.

Grilled Eggplant with Scallion Oil (Cà Tím Mỡ Hành)

Cà Tím Nướng Mỡ Hành - Smoky grilled eggplant topped with fragrant scallion oil, crunchy peanuts, and a drizzle of sweet–savory nước chấm. A simple yet irresistible Vietnamese side dish.
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Cook Time: 40 minutes
Cuisine: Vietnamese
Servings: 2 people
Author: Cielle

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!
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