Ca Tim Nuong Mo Hanh

🔥 Prep

• Rinse the 2 pcs eggplant under cold water, pat dry, then slice each eggplant lengthwise into 1‑cm thick halves.
• Thinly slice the 2 tbsp scallion, keeping the green and white parts together.
• Measure out 1 tbsp oil and 1 tbsp fish sauce into small bowls for easy access.
• Optional: lightly salt the eggplant slices and let sit for 5 minutes, then rinse and pat dry to reduce bitterness.

🔥 Cook

• 1. Preheat a grill or grill pan over medium-high heat until hot.
• 2. Brush both sides of the eggplant slices with the 1 tbsp oil.
• 3. Place the eggplant on the grill and cook for 4‑5 minutes per side, pressing gently, until grill marks appear and the flesh is tender.
• 4. While the eggplant grills, heat a small saucepan over low heat, add the sliced scallion, and sauté for 1‑2 minutes until fragrant and softened.
• 5. Stir in the 1 tbsp fish sauce and cook for 30 seconds, then remove the pan from heat.
• 6. Transfer the grilled eggplant to a serving plate and drizzle the hot scallion‑fish sauce evenly over the top.

🔥 Serve

• Transfer the plated eggplant to a warm serving dish and garnish with an extra sprinkle of sliced scallion if desired.
• Serve immediately alongside steamed jasmine rice or as a side to grilled meats.
• Accompany with lime wedges for a bright, tangy finish.