A popular Southern Vietnamese dish with a modern twist. It's quick and easy to make, and equally nutritious and full of umami flavors.
- 2 eggplants (aubergines)
- 1 tbsp oil for frying
- 2 stalks scallion
- 3 tbsp Neutral flavor oil
Fish sauce mix
- 1 tbsp vegan fish sauce (or soy sauce)
- 1 tbsp sugar
- 1 tbsp vinegar
- Juice from 1/4 a lime
- 2 tbsp warm water
- sesame seeds or peanuts (optional topping)
- 3 cloves garlic
- 1 bird-eyed Thai chili
- 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!
The eggplant may take longer to cook, depending on the thickness.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: stovetop
- Cuisine: Vietnamese
Keywords: 20-minute meal, 5-ingredient recipe, grilled eggplant, scallion oil, grilled aubergine, vietnamese