Grilled Eggplant Salad with Crabmeat (Ca Tim Nuong Recipe)

  • Preparation: 15 mins
  • Cooking: 15 mins
  • Skill level: Easy
  • Servings: 4

Description Grilled Eggplant Salad with Crabmeat Recipe (Ca Tim Nuong)

Grilled Eggplant Salad with Crabmeat (Ca Tim Nuong) is common to Cambodia and southern Vietnam Food 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.


  • 1 lb (500 g) slender Asian eggplants (about 2 large or 5 small eggplants)
  • 2 tablespoons oil
  • 11/2 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
  • 1 finger-length red chili, deseeded and minced
  • 11/2 tablespoons crushed roasted unsalted peanuts
  • 1 tablespoon fish sauce
  • 11/2 teaspoons sugar or honey
  • 2 tablespoons water

Method Grilled Eggplant Salad with Crabmeat Recipe (Ca Tim Nuong)

1, Combine the Dressing ingredients in a small bowl and mix well. Set aside.
2, 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.
3, 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).

Chef's Note

See another Traditional Vietnamese Food: Vietnamese Crispy Dumplings (Banh Goi Recipe)

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