This delicious & simple recipe is done in the oven & ready for you to devour the second your timer goes off. While it’s even better when grilled, some of us don’t have the luxury of a grill. If you happen to have a fancy smancy cast iron grill pan, by all means, pull that baby out & use it.
- 2 eggplants
- 3 sprigs scallions, chopped
- fried shallots (optional)
- 1. Preheat oven to 400º F. Fill a cake pan (large enough to fit the eggplants) with water, leaving about an inch or two free. You can add loose leaf green tea in the water for extra aromatic properties.
- 2. In a small saucepan, add all of the dipping sauce ingredients (except for the garlic & the peppers) & bring to a boil, stirring gently. Turn down the heat to medium low once it reaches a boil. Add sugar, water, fish sauce/mushroom soy sauce, &/or salt to your liking. Add the garlic & chili once the sauce is to your liking, stirring for 2 minutes. Turn off the stove & remove the sauce from heat.
- 3. With a fork, poke each eggplant about 4-5 times. The holes do not have to be very deep. Place the water filled cake pan on the lowest rack in your oven. Place the eggplants above the cake pan on the top rack. Roast for about 15-20 minutes. Flip the eggplants over with tongs & continue to cook for 15-20 minutes. The longer you let it cook, the more tender the eggplant will get.
- 4. When the eggplants are finished roasting, carefully remove them with oven mitts. Allow to cool for about 10 minutes & peel off the skin. Plate the eggplants & create grooves with a fork. Sprinkle scallions & fried shallots onto eggplants. Pour fish sauce on the eggplant & enjoy!
- You can get fish sauce or the Healthy Boy Brand Mushroom Soy Sauce from an Asian grocer where it's much cheaper than purchasing on Amazon.