Grilled Eggplant with Green Onions

Smoky fire-roasted eggplants served with sautéed green onions, garlic, and chili. Delicious with bread, crackers, or with steamed white rice!

📝 Ingredients

• 3 medium Chinese eggplants
• 1/2 cup chopped green onions
• 2 tbsp oil
• 1 tsp soy sauce
• 1 tsp water
• 1 clove of garlic (minced)
• 1/2 Thai chili (minced, optional)
• 1 tsp sugar
• 1/4 tsp salt

👨‍🍳 Instructions

1. 1--- Grilling the Eggplants ---
2. 2Rinse and dry the eggplants. Using a thin knife or a fork, prick each eggplant 6-8 times all over. This will ensure the steam will escape. It will also help the flesh get a smokier aroma.
3. 3Line your gas range with aluminum foil, keeping the burners exposed. This step will make the cleaning process easier and faster.
4. 4Place the eggplants on a grilling basket over a gas stove with an open flame. Turn the burner on medium heat.
5. 5Grill the eggplants for 25-30 minutes, flipping and rotating each eggplant from time to time to ensure they are cooked evenly. The eggplants should be completely black with a flaky skin and a very tender flesh.
6. 6Remove from heat and transfer to a plate. Let it cool for 20-30 minutes.
7. 7In the meantime, heat 2 tablespoons of oil in a non-stick skillet over medium heat. Once hot, add the chopped green onions and cook for one minute. Transfer the cooked green onions as well as the cooking oil to a small bowl.
8. 8Prepare the sauce: in a small bowl, stir together the soy sauce, water, garlic, chili, sugar, and salt.
9. 9Once the eggplants are cool enough to handle, peel them using your hands. Don't worry if there are still some bits of dark skin left. Arrange the peeled eggplants on a plate.
10. 10Using a fork, slightly mash the flesh. Drizzle with the sauce and top with the green onions (and the oil). Serve with crusty bread or with steamed white rice!