Grilled Asian Eggplant with Crab

This dish, called Ca Tim Nuong, is common to Cambodia and southern Vietnam and makes delicious use of eggplant. I love this dish because I am crazy about eggplant and it takes very little effort to make. I haven’t had much time this week to cook, especially that I’ve been feeling, once again, under the weather. This time around, my energy level is close to zero and so, you can guess that I am not in the mood to cook anything complicated.

These eggplants are often served as a main dish with a hot soup on the side. It’s a great meal combination for a cold. Succulent grilled eggplants served with a fish dip sauce and with a comforting soup that will take me 30 minutes, at most, to prepare…is quite gratifying for both my fatigued body and my appetite.

Preparation: 15 minutes, Cooking time: 15 minutes

Recipe « au pif » :
4 large asian eggplants
3 tbsp vegetable oil
1 cup cooked crabmeat
2 shallots, minced and fried in 2 tbsp vegetable oil, until golden and crisp
1 tbsp scallions, finely minced to garnish
Some fresh coriander, chopped to garnish

Dressing:¼ cup Fish Dip Sauce recipe here

Cut each eggplant in half lengthwise and brush them with vegetable oil.

Lay the eggplant on a large baking pan and grill in the oven under a medium-low preheated broiler, turning them regularly until the flesh is tender and slightly roasted. Takes about 10 minutes. The eggplants can also be grilled in a hot skillet.

Spread the crabmeat along the top of the eggplant halves and pour the fish sauce dressing over.

Garnish with scallions and coriander.

Serve immediately, nice and warm.
Serves 4 people.