Eggplant. It’s one of those fruits that I don’t think about often until I see it in the grocery store. So when I saw them on sale, I jumped at the chance to buy them. All 6 of them. One of the dishes on the menu is grilled eggplants with scallion oil.
Are eggplants a fruit or vegetable?
Eggplants are a common ingredient in Vietnam. They are called cà tím. The word cà means tomato in Vietnamese and tím means purple. So together cà tím means purple tomato. Aside from their oblong shape, they do remind me of a tomato. They even have tiny, little seeds inside. So are they a fruit or a vegetable? Technically they are a fruit, more specifically berry. However, when it comes to cooking, most people think of eggplant as a vegetable.
Benefits of eggplants
Eggplant is nutrient packed. They are low in calories yet high in antioxidants, vitamins and fiber.
What does it taste like?
To me eggplant is bland initially. This is why they are great for cooking because they will take on any flavor you use. Uncooked eggplants have a soft yet firm texture. However, when cooked the texture is softer and creamier, similar to the texture of squash or zucchini. Although it can be eaten raw, the solanine in the eggplants may be toxic to those who are sensitive to it. So it is best to cook it first.
Making grilled eggplants
This dish is incredibly simple to make. Because it is winter where we are, the grill is nicely tucked away in storage so I had to make do with a “grilling” pan. I used thempan to get the nice grill marks on the eggplants. After a couple minutes, I transfered the eggplants to a cooking sheet and let them finish roasting in the oven. If you’re indifferent to the grill marks, you can skip this part and just put them straight in the oven to cook. That’s it. No seasonings needed…yet.
Scallion oil
Scallion oil is pretty much found everywhere in Vietnamese cooking. It is used as a “sauce” on many dishes and very simple to make. All you need is a neutral oil like canola oil and a lot of chopped scallions. Simmer together in a pot until the scallions become a bright green color, and there you have it scallion oil. You can either use it with the scallion bits or you can strain the scallions away and just use the infused oil. Personally, I prefer the scallion bits. I think it adds flavor and texture to the dish. I like to use it to top off my buffalo chicken potstickers.
Sauce for the eggplants
Normally the sauce for this dish contains fish sauce, which my husband doesn’t like especially if it’s used as a dipping sauce. Instead of using fish sauce, I used liquid aminos. Now this is different from the coconut aminos. Liquid aminos taste salty, more like soy sauce. Whereas coconut aminos have a bit of sweetness to it. So be careful when you go to buy either, make sure you look at the label carefully because at a glance, you can easily grab the wrong one.
For the sauce, I added liquid aminos, sriracha, honey and ginger paste. Mixed it all up and drizzled it on top of the grilled eggplants. Garnish with the scallion oil and there you have it. Grilled eggplants with scallion oil.
What to serve with grilled eggplants?
These are delicious over a bowl of Jasmine rice, or on a bed of lettuce for a healthier option.
Storing the grilled eggplants
Whenever I make a dish that has a sauce, I like to store the sauce separately. I find that it lasts longer in the fridge when it’s not sitting in its own juices.
Cà Tím Nướng (Grilled Eggplants with Scallion Oil)
Equipment
- 1 Grill pan
Ingredients
- 1 large eggplant cut in half
- 3 tbsp liquid aminos
- 2 tsp ginger paste
- ½ tsp hot sauce I used sriracha
- 1½ tsp honey or maple syrup
- ¼ cup neutral oil I used canola oil
- 2 stalks green onion chopped
Instructions
Instructions to grill the eggplant:
- Wash the eggplant then dry it with a paper towel.
- Cut the eggplant in half lengthwise.
- Spray cooking oil on the grill pan to prevent the eggplant from sticking to the pan.
- Place the lengthwise eggplant with the white flesh down and let it cook for 5 minutes.
- After 5 minutes rotate the eggplant 45o degree and let it cook for another 5 minutes. This will give the eggplant nice looking grill marks.
- At this time, the eggplant will not be completely cooked through so I like to transfer the halved eggplants on a baking sheet (grill marks up) and bake it at 350oF for 10 minutes.
- Remove it from the oven and let it cool.
Instructions for making the scallion oil:
- Add ¼ cup of canola oil to a pan and turn the heat to medium.
- Add the chopped green onions (both white and green part) to the oil and let it cook until fragrant. Approximately 5 minutes.
- Then turn the heat off and pour the scallion oil into a bowl and set it aside.
Instructions for making the coconut amino sauce:
- Add the liquid aminos, ginger paste, honey and sriracha into a bowl and mix well to combine all the ingredients.
Assembling the eggplants:
- Cut the halved grilled eggplants into bite size pieces and drizzle the liquid amino and scallion oil on top and serve.
The next time you see this purple fruit on sale at the grocery store, pick some up and throw them on the grill. They make a perfect and quick side dish for a weeknight meal. Perfect way to get in your veggies.
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