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Vietnamese Grilled Eggplant with Scallion Oil

Vietnamese Grilled Eggplant with Scallion Oil
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Vietnamese Grilled Eggplant with Scallion Oil is a vibrant and flavorful dish combining tender, smoky grilled eggplant with a fragrant, savory scallion oil drizzle. This easy-to-prepare recipe offers a perfect balance of smoky depth and fresh brightness, featuring authentic Vietnamese flavors that are healthy, light, and versatile as either a side or main dish.

Ingredients

Scale

Main Ingredients

  • 2 medium-sized slender eggplants
  • 4–5 scallions (green onions), finely chopped
  • 3 tablespoons vegetable oil (neutral oil)
  • 2 cloves garlic, finely chopped

Dressing

  • 2 tablespoons fish sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sugar
  • 1–2 tablespoons water

Optional

  • Fresh chili slices or chili flakes (to taste)
  • Chopped cilantro or Thai basil (for garnish)
  • Toasted sesame seeds or crushed peanuts (for garnish)

Instructions

  1. Prepare the Eggplants: Wash and slice the eggplants lengthwise into halves or thirds depending on their size. Lightly brush each slice with vegetable oil to prevent sticking on the grill and to encourage even charring.
  2. Grill the Eggplants: Preheat your grill or grill pan to medium-high heat. Place eggplants skin-side down first. Grill until the flesh softens and develops a smoky char, then flip and cook the skin side for an additional 2 minutes to finish cooking.
  3. Make the Scallion Oil: In a small pan, gently heat the vegetable oil over low heat. Add finely chopped scallions and garlic, stirring frequently. Cook until fragrant but do not let the garlic brown or crisp to avoid bitterness. Remove from heat once ready.
  4. Prepare the Dressing: In a small bowl, combine fish sauce, fresh lime juice, sugar, and water. Stir well until sugar dissolves, balancing the sweet, salty, and tangy flavors to your taste.
  5. Assemble and Serve: Arrange the grilled eggplant slices on a serving plate. Drizzle generously with the warm scallion oil, then spoon the lime-fish sauce dressing over the top. Garnish with optional fresh herbs, chopped peanuts, or chili slices as desired. Serve warm.

Notes

  • Choose firm eggplants with shiny skin for best texture and flavor.
  • Avoid overcooking the eggplants to keep them tender but not mushy.
  • Keep the oil temperature low when making scallion oil to prevent garlic and scallions from burning.
  • Taste and adjust the dressing gradually to balance sweetness, saltiness, and acidity.
  • Use fresh lime juice rather than bottled for a brighter flavor.

Nutrition

Keywords: Vietnamese, grilled eggplant, scallion oil, vegetarian, vegan option, smoky, savory, healthy, appetizer, side dish

Find it online: https://lillysplate.com/vietnamese-grilled-eggplant-with-scallion-oil/