Grilled Eggplant Salad with Crabmeat (Ca Tim Nuong)

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Cookbook

The Food of Vietnam: Easy-to-follow Recipes from the Country's Major Regions

Published by Tuttle Publishing

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Grilled Eggplant Salad with Crabmeat Ca Tim Nuong

This image courtesy of Heinz Von Holzen

Editor's Note: This summer, consider putting a new twist on your everyday salad options. This recipe for Grilled Eggplant Salad with Crabmeat (Ca Tim Nuong) takes just a little bit of preparation and is so easy to make. You could easily serve this salad for a hearty lunch or dinner option at your next get-together with friends.

This recipe is common to Cambodia and southern Vietnam and makes delicious use of eggplant, one of the many vegetables grown in central Vietnam. Shrimp or stir-fried ground pork may be used in place of the crabmeat.

Serves4 to 6

Preparation Time25 min

Cooking Time10 min

Cooking MethodGrilling

CostModerate

Easy

Total Timeunder 1 hour

Occasional Fresco, Casual Dinner Party, Family Get Together

Recipe CourseMain Course

EquipmentGrill

MealDinner, Lunch

Type of DishSalad

Ingredients

Salad Ingredients
1 lb (500 g) slender Asian eggplants (about 2 large or 5 small eggplants)
2 tablespoons oil
1½ cups (6 oz/175 g) cooked crabmeat
2 tablespoons Crispy Fried Shallots, to garnish
1 tablespoon thinly sliced spring onion, to garnish
Sprigs of coriander leaves (cilantro), to garnish
Dressing Ingredients
1½ tablespoons crushed roasted unsalted peanuts
1 finger-length red chili, deseeded and minced
1 tablespoon fish sauce
1½ teaspoons sugar or honey
2 tablespoons water

Instructions

Combine the Dressing ingredients in a small bowl and mix well. Set aside.
Halve each eggplant lengthwise and brush with a little oil. Grill, a few at a time, on a pan grill or under a preheated broiler using medium heat, turning regularly, until the skin turns brown and the flesh is tender, about 10 minutes. Remove from the heat and set aside to cool. Peel off the skin and discard.
Spread the crabmeat along the top of the eggplant halves and pour the Dressing over. Serve immediately, garnished with Crispy Fried Shallots, spring onion and coriander leaves (cilantro).