A popular Southern Vietnamese dish with a modern twist. It's quick and easy to make, and equally nutritious and full of umami flavors.
- 1 eggplant (preferably Japanese one as it has a sweeter taste)
- 1 stalk scallion
- 2 tbsp Neutral flavor oil
Fish sauce mix
- 1 tbsp vegan fish sauce
- 1 tbsp sugar
- 1 tbsp vinegar
- Juice from 1/4 a lime
- sesame seeds or peanuts (optional topping)
- 3 cloves garlic
- 1 bird-eyed Thai chili
- Cut the eggplant in half, score each half in a criss-cross pattern.
- Grill the eggplant on a pan/ griller for about 10-15 minutes, flipping halfway. Remove from heat when both sides are charred and the eggplant becomes softened.
- Finely dice the green onions, chili and garlic.
- 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 green onions pieces, then gradually pour in the hot oil.
- Make the nuoc mam cham (Vietnamese fish sauce mix) by combining vegan fish sauce, sugar, vinegar, lime juice, 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!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course, Side Dish
- Cuisine: vietnamese
Keywords: 20-minute meal, 5-ingredient recipe, comfort food, easy to make, healthy, vegetable