Cà Tím Nướng (Grilled Eggplants with Scallion Oil)
Grilled eggplants drizzled with liquid aminos and 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.