Vietnamese-Style Broiled Eggplant
- Makes4 to 6 servings
- Cook Time35 minutes
- 2
Cà tím nướng is a popular Vietnamese dish of grilled eggplant with nước chấm, the ubiquitous savory-sweet dressing made with fish sauce, lime and garlic. For this recipe, we moved the cooking indoors and fired up the broiler for year-round convenience; its focused heat does a good job of charring the eggplant. With no sweetener other than the natural sugars in the shredded carrots, the dressing that sauces the eggplant after broiling has more savory-sour notes and a more restrained sweetness than is typical of nước chấm. Serve this with steamed jasmine rice as a light meal or offer it as a component of a Southeast Asian-inspired dinner.
Don’t use globe eggplant for this recipe, as it is more bulbous and seedy than slender Chinese or Japanese eggplant. Broilers vary in heat output, so keep a close eye on the eggplant as it cooks and be sure to rotate the baking sheet halfway to help ensure even browning.
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