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Microwaved Eggplant With Smoky Green Onion Oil
Toss eggplant in the microwave, then serve with green onion oil and a dipping sauce of fish sauce and garlic, a Vietnamese classic called cà tím nướng mỡ hành.
👥 4 Servings👤 Andrea Nguyen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●knife
- ●microwave
- ●saucepan
📝 Preparation Steps
1
Peel off the pointy flaps of the eggplant cap but leave the stem intact, then, using a fork, poke the eggplant twelve to sixteen times all over. Put the eggplant on a microwave-safe plate and microwave on high for about ⏱️ 6 minutes, until soft, a bit deflated looking, and cooked through (poke a knife into the thickest part). If you’re unsure, cook for another minute or so. Let the eggplant sit at room temperature for ⏱️ 5 minutes, or until cool enough to handle
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2
Meanwhile, in a small saucepan over medium-low heat, warm the canola oil and smoked paprika. After 3 to ⏱️ 4 minutes, when the oil is fragrant, hot, and a deep orange color, add the garlic and fish sauce. Let bubble and sizzle for roughly ⏱️ 10 seconds to combine and lightly cook the garlic, then add the green onion, stir, and, when softened (another ⏱️ 10 seconds), remove from the heat. Let cool for a few minutes before tasting; if needed, add salt, a pinch at a time, to obtain a robust, savory finish. Set the sauce aside.
3
Trim the stem end of the eggplant and cut the eggplant lengthwise into slices, each a good ½ inch thick. Cut each slice lengthwise into long spears as wide as your thumb. Leave as dramatic spears, or cut them crosswise to more easily maneuver. Transfer the spears to a serving plate, leaving behind the goopy liquid that the eggplant naturally releases. Top the eggplant spears with the sauce.
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4
At the table, gently mix the eggplant and sauce to combine the flavors, and serve.
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