Cà Tím Hấp Mỡ Hành (Steamed Eggplant with Scallion Oil)
Jun 19, 2024
This recipe was created by Tiffany Bach and featured on Pan Pals, a companion series for The Great American Recipe. Watch Pan Pals now on PBS Food!
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For this recipe you will need:
- Stainless steel steamer, steaming rack, or bamboo steamer. Any equipment to steam the eggplants!
- If using a steaming rack, you’ll also need either a wok or a large pot (about 5.5 quarts) that can fit a steaming rack.
- Pre-made jar of fried shallots. This can be bought at most Asian grocery stores or on Amazon. It’s commonly used in Vietnamese households because it saves time from making it.
- Chinese eggplant is a must!
Ingredients
For the eggplant
- 1 Chinese eggplant
For the scallion oil
- ½ cup scallion, thinly sliced
- 2 tbsp neutral oil
- Pinch of salt and sugar
For the dressing
- 1 bird’s eye chili pepper, mashed
- 2 garlic cloves, minced
- 2 tbsp soy sauce (preferably a pre-made bottle of vegan fish sauce, if available)
- 1.5 tbsp granulated sugar
- Juice of half a lime
- ¼ cup hot water (to dissolve the sugar)
For the garnish
- Fried shallots
Instructions
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To make the scallion oil: Combine the scallion oil ingredients in a bowl and microwave for 15-20 seconds. This is my mom’s trick!
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To make the dressing: Combine the dressing ingredients in a small bowl. You might have to adjust depending on your tastes. It should be a mix of sweet, sour, and a little bit spicy.
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To steam the eggplant: Trim off the base of the eggplant. Keep the purple skin on. Slice into 3 equal segments, halve each segment lengthwise, and then cut in half lengthwise again. There should be about 12 pieces in total.
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Arrange the eggplant, skin side down, in a heatproof plate (that will fit in your choice of steamer) without overcrowding the plate. You might have to steam in batches.
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Fill up your steamer with 2-3 inches of water and bring the water to a boil. Place the eggplant inside, cover with a lid, and steam on medium-high for 10 minutes until tender. It should be soft enough to pierce with a chopstick but firm to hold its shape. If it’s too firm, steam for a few more minutes.
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There might be some water pooling around the eggplant. Feel free to drain the water before serving.
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To serve: Transfer the eggplant to a serving plate (if it’s not already on a plate). Garnish with 2 tbsp each of the dressing, scallion oil, and fried shallots. Serve with steamed white rice and enjoy!
