Vietnamese Grilled Eggplant with Scallion Oil

Ingredients

• 2 Asian eggplants ((about 21 oz / 600g))
• 1 tablespoon fish sauce
• 1 - 1 1/2 teaspoons lime juice
• 1/2 tablespoon sugar
• 4 tablespoons water
• 1/2 teaspoon minced garlic
• 1 bird's-eye chili, seeds removed and minced ((optional))
• 3 tablespoons cooking oil ((light olive oil or neutral-flavored oil))
• 1/2 - 3/4 cup thinly-sliced scallions, green parts only ((about 6-8 stalks or 30g))
• 1/8 teaspoon salt
• 1/4 cup roasted peanuts, lightly crushed ((about 45g))

Instructions

1. 1

   Heat a grill pan over medium heat. Use a toothpick or chopstick to poke a few holes around the eggplants. Place them on the grill and grill until the outside is charred and the inside is very soft and creamy, about 30-40 minutes. Rotate every 10 minutes for even charring.

2. 2

   When the eggplants are almost ready (about 5 minutes to go), combine all ingredients to make the dressing in a bowl. Taste and adjust to your liking, it should be on the salty-sweet side.

3. 3

   Place a small saucepan over medium heat. Add oil and wait until it is hot. Drop a piece of sliced scallion into the oil and if it sizzles immediately, the oil is ready. Add the remaining scallions together with the salt. Stir and cook for a few seconds until fragrant and scallions are soft.

4. 4

   Transfer cooked eggplants to a clean cutting board and peel off the skin. Be careful since they can be very hot. You can slice the eggplants into bite-sized pieces or leave them whole and run a fork along them to separate the flesh into strips.

5. 5

   Place eggplants on serving plates. Drizzle dressing, scallion oil and sprinkle roasted peanuts on top. Serve right away.