Vietnamese Grilled Chicken and Eggplant | FoodiBase

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Vietnamese Grilled Chicken & Eggplant

Nutrition Info Per Serving


Energy 523.23 Cal Protein 36.64 g
Lipid 29.65 g Carbohydrate 30.62 g
Fiber 2.53 g Sugar 6.34 g


Ingredients List of Vietnamese Grilled Chicken and Eggplant

Grocery List
Quantity Units Ingredients Notes
10.00 gm GARLIC Cloves, 2 - 3
1.50 tsp SUGAR
0.00 RED OR CAYENNE PEPPER 1 Pinch
0.00 SALT To taste
0.00 BLACK PEPPER Ground, To taste
0.25 cup LIME JUICE Fresh
2.00 tbsp CORIANDER (CILANTRO) Chopped
2.00 tbsp WATER
1.00 tbsp FISH SAUCE
5.00 gm SCALLIONS Thinly sliced
200.00 gm EGGPLANT Asian, halved length wise
3.00 tbsp VEGETABLE OIL
1.25 lb CHICKEN 4 Thigh pieces

Vietnamese Grilled Chicken and Eggplant Tags: Healthy Regional

zenchef Date: January 1, 2017
Region: EAST ASIA
Cuisine: Vietnam
Type: White Meat
Course: Main Course

Prep Time

0 Mins

Cooking Time

60 Mins

Servings

4 servings


Introduction of Vietnamese Grilled Chicken and Eggplant


Vietnamese Grilled Chicken & Eggplant is a local recipe from the South East Asian country.

Preparation Steps of Vietnamese Grilled Chicken and Eggplant


Preparation of Vietnamese Grilled Chicken & Eggplant


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. Transfer half of the mixture to a medium bowl and stir in the water, fish sauce and scallion to make a dipping sauce.

2.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. Transfer to a platter and serve at once with the dipping sauce.


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