Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into 1/2 inch rounds
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 small red chili, minced
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. Preheat grill pan or outdoor grill to medium-high heat.
2. In a small bowl, whisk together vegetable oil, soy sauce, honey, rice vinegar, garlic, and red chili to make the Nuoc Cham sauce. Set aside.
3. Brush eggplant slices with vegetable oil and season with salt and pepper.
4. Grill eggplant slices for 3-4 minutes on each side, until they are tender and have grill marks.
5. Remove eggplant from the grill and place them on a serving plate.
6. Drizzle Nuoc Cham sauce over the eggplant slices and sprinkle with chopped cilantro.
7. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Grill pan or outdoor grill: medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 160
- Fat: 11g
- Carbohydrates: 15g
- Protein: 2g
- Sodium: 700mg
- Fiber: 4g
- Sugar: 10g
Substitutions for ingredients:
- Soy sauce: Tamari or coconut aminos
- Honey: Maple syrup or agave nectar
- Rice vinegar: Apple cider vinegar or white wine vinegar
- Red chili: Red pepper flakes or cayenne pepper
- Cilantro: Parsley or basil
Variations:
- Add grilled onions and bell peppers to the dish for extra flavor and texture.
- Use zucchini or yellow squash instead of eggplant for a different twist on the recipe.
- Top the dish with chopped peanuts or sesame seeds for added crunch.
Tips and tricks:
- Make sure to brush the eggplant slices with oil to prevent them from sticking to the grill.
- Don't overcook the eggplant, as it can become mushy and lose its texture.
- If you don't have a grill pan or outdoor grill, you can also use a broiler to cook the eggplant.
Storage instructions:
- Store leftover eggplant in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the eggplant in the microwave or oven until heated through.
Presentation ideas:
- Arrange the eggplant slices in a circular pattern on a large platter and drizzle the Nuoc Cham sauce over them.
- Garnish the dish with fresh cilantro leaves and sliced red chili.
Garnishes:
- Fresh cilantro leaves
- Sliced red chili
- Chopped peanuts or sesame seeds
Pairings:
- Serve this dish with steamed rice or quinoa for a complete meal.
- Pair with a refreshing cucumber salad or coleslaw.
Suggested side dishes:
- Steamed rice or quinoa
- Cucumber salad or coleslaw
Troubleshooting advice:
- If the eggplant slices are sticking to the grill, brush them with more oil or use a non-stick spray.
Food safety advice:
- Make sure to wash the eggplant thoroughly before slicing and grilling.
- Keep the Nuoc Cham sauce refrigerated until ready to use.
Food history:
- Nuoc Cham is a Vietnamese dipping sauce that is commonly used in many Vietnamese dishes.
Flavor profiles:
- This dish has a sweet and savory flavor from the Nuoc Cham sauce, with a smoky and slightly bitter taste from the grilled eggplant.
Serving suggestions:
- Serve this dish as an appetizer or a side dish for a Vietnamese-inspired meal.
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Region: Vietnamese