Vietnamese Grilled Chicken and Eggplant

• Ready in 45m

• Serves 4

• 529 calories

• 30.95g carbs

Vietnamese Grilled Chicken and Eggplant requires approximately 45 minutes from start to finish. For $2.56 per serving, you get a main course that serves 4. Watching your figure? This gluten free and dairy free recipe has 530 calories, 28g of protein, and 35g of fat per serving. This recipe from Food and Wine has 1 fans. It will be a hit at your The Fourth Of July event. If you have chicken thighs, sugar, scallion, and a few other ingredients on hand, you can make it. It is a rather inexpensive recipe for fans of Vietnamese food.

12 ingredients

1. 1 lb chicken thighs
2. 2 tbsps cilantro
3. 1 pinch pepper
4. 4 asian eggplants
5. 1 tbsp fish sauce
6. 2 garlic cloves
7. 1/4 cups lime juice
8. 4 servings salt and pepper
9. 1 scallion
10. 2 tsps sugar
11. 3 tbsps vegetable oil
12. 2 tbsps water

Instructions

1. Light a grill or preheat the broiler. In a mortar, mash the garlic with the sugar, crushed red pepper and a large pinch each of salt and pepper until a paste forms. Stir in the lime juice and cilantro.
2. Transfer half of the mixture to a medium bowl and stir in the water, fish sauce and scallion to make a dipping sauce.
3. Brush the eggplants with 1 1/2 tablespoons of the oil and season with salt and pepper. Season the chicken with salt and pepper. Stir the remaining 1 1/2 tablespoons of oil into the remaining garlic-lime mixture and spread it all over the chicken. Grill or broil the chicken and eggplants, turning once, until cooked through, about 5 minutes for the eggplants and 12 minutes for the chicken.
4. Transfer to a platter and serve at once with the dipping sauce.