Vietnamese Grilled Eggplant (Cà Tím Nướng)
“So fresh and delicious it made me want summer and fresh herbs to last all year,” a reader writes.
- Makes4 servings
- Cook Time50 minutes
- 3
Grilled eggplant is a popular dish in Vietnam. The vegetable might be grilled whole or halved, skinned or not, mashed or kept intact. However it is prepared, the eggplant’s creamy, spongy nature soaks up the flavor of the ingredients with which it’s paired. In this recipe, we use slender Chinese or Japanese eggplants, halved and grilled until charred and tender, then finish them with nước chấm (the ubiquitous Vietnamese dressing made with fish sauce, lime, sugar, chilies and garlic) along with quick-pickled vegetables, chopped peanuts and plenty of fresh herbs. Served with steamed jasmine rice, this is a flavor-packed, meat-free main, or offer it as a side to Vietnamese grilled lemon grass pork.
Don’t be afraid to get a good char on the eggplant. The smokiness that results from deep, dark charring is a flavor component that contributes to the complexity of the dish.
Step 1
Brush the eggplant on all sides with the oil, then sprinkle with 1½ teaspoons salt and 1 teaspoon pepper. Prepare a charcoal or gas grill.
For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute the coals evenly over one side of the grill bed; open the bottom grill vents.
Heat the grill, covered, for 5 minutes, then clean and oil the grate. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the grate.
Step 2
Place the eggplant halves cut side down (on the hot side of the grill if using charcoal). Cook uncovered until charred on both sides, 2 to 4 minutes per side.
Move the eggplant skin side down to the cool side of the grill if using charcoal or turn the burners to low if using gas. Cover and cook until a skewer inserted at the center of the eggplant halves meets no resistance, another 5 to 10 minutes.
Step 3
Transfer the eggplant to a cutting board, then cut into 1½- to 2-inch pieces and place on a serving dish. Spoon on about ⅓ cup of the nước chấm. Sprinkle with the peanuts, herbs, scallions and pickles, then serve with the remaining nước chấm.
