Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Foraging with Alexis Nikole Nelson.
Cà tím nướng is a popular Vietnamese dish of grilled eggplant with nước chấm, the ubiquitous savory-sweet dressing made with fish sauce, lime and garlic. For this recipe, we moved the cooking indoors and fired up the broiler for year-round convenience; its focused heat does a good job of charring the eggplant. With no sweetener other than the natural sugars in the shredded carrots, the dressing that sauces the eggplant after broiling has more savory-sour notes and a more restrained sweetness than is typical of nước chấm. Serve this with steamed jasmine rice as a light meal or offer it as a component of a Southeast Asian-inspired dinner.
medium carrot, peeled and shredded on the large holes of a box grater
Fresno OR jalapeño chilies, stemmed, halved lengthwise, seeded and sliced into thin half rings
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT