Vietnamese Grilled Eggplant with Scallion Oil

• servings: 2 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

2 eggplants (aubergines)

1 tbsp oil for frying

2 stalks scallion

3 tbsp Neutral flavor oil

1 tbsp vegan fish sauce (or soy sauce)

1 tbsp sugar

1 tbsp vinegar

Juice from ¼ a lime

2 tbsp warm water

sesame seeds or peanuts (optional topping)

3 cloves garlic

1 bird-eyed Thai chili

Directions

Cut each eggplant in half, and score each half in a criss-cross pattern.

Grill the eggplant on a pan/ griller for about 10-15 minutes on each side. Remove from heat when both sides are charred and the eggplant becomes softened.

Finely dice the green onions, chili and garlic.

To make the Scallion Oil: Make the hot oil by heating up 2 tbsp oil in the microwave for 10-15 seconds or on a pan/pot. Pan/pot technique: the oil is ready when you put one chopstick in it and the oil sizzles.

In a bowl, add the scallion slices, then gradually pour in the hot oil. Combine together

Make the nuoc mam cham (Vietnamese fish sauce mix) by combining vegan fish sauce, sugar, vinegar, lime juice, warm water, minced garlic and chilli in a bowl. Mix well until the sugar dissolves.

On a plate, add in the grilled eggplant, then drizzle on top the scallion oil and fish sauce mix. Sprinkle with the optional sesame seeds and chopped peanuts!