Vietnamese Roasted Eggplant | Cà Tím Nướng Mỡ Hành

Name: Vietnamese Roasted Eggplant | Cà Tím Nướng Mỡ Hành
Total time: 1800 s
Yield: 2 people
Cuisine: American
Ingredients: 2 eggplant; 5 green onions; 3 Tbs neutral oil; As needed Crushed toasted peanuts; As needed Fried shallots; As needed Dipping fish sauce

Quoc Nguyen | Chef Q @chefqstr

Katy, Texas USA

This is the only way I enjoy eggplant! When it comes to eggplant, I don’t really care for it that much. This dish is the one that changed my perspective of eggplant. It’s basically a sponge that absorbs flavors and texture.

Quoc Nguyen | Chef Q @chefqstr

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Ingredients

30 minutes

2 people

2eggplant
5green onions
3 Tbsneutral oil
As neededCrushed toasted peanuts
As neededFried shallots
As neededDipping fish sauce
Vietnamese Dipping Fish Sauce | Nước Mắm Chấm

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Steps

30 minutes

1

Use a fork to pierce tiny holes through out the eggplant. Roast in airfryer at 375F for 20-25 minutes. Rotating midway for even cooking.
2

While eggplant is roasting, prepare the fried shallots & green onion oil. bring neutral cooking oil to medium temperature, and fry the shallots. Strain out to paper towels and let dry. Turn off heat oil and add chopped green onions to make green onion oil.
3

Prepare dipping fish sauce & crush toasted peanuts.
4

Once eggplant is done roasting, let cool down for 10 minutes before peeling the skin off. Split eggplant and spread flat. Dress it with: dipping fish sauce, green onion oil, crush toasted peanuts, & fried shallots. Enjoy!