π»π³ Vietnam Β· Food
Grilled Eggplant with Scallion Oil
By eatmundo Β· August 4, 2026
π»π³ VNA smoky and savory classic where eggplant is grilled until tender, then drizzled with aromatic scallion oil and a salty-sweet fish sauce dressing.
Ingredients
check them off as you prepareHow to Make It
- 1
Pierce the eggplant with a fork in several places and grill over high heat (or on a gas stove) until the skin is charred and the flesh soft.
- 2
Once cooled, peel the charred skin away and gently tear the eggplant flesh into strips using two forks.
- 3
Heat the vegetable oil in a small pan until shimmering, then pour it over the sliced scallions in a heatproof bowl.
- 4
In a separate small bowl, whisk together the fish sauce, sugar, minced garlic, and sliced chili until the sugar dissolves.
- 5
Arrange the eggplant strips neatly on a serving platter to show off their tender texture.
- 6
Pour the warm scallion oil over the eggplant, followed by the fish sauce dressing, and serve immediately.
Frequently Asked Questions
Can I bake the eggplant instead?+
You can bake it at 200Β°C for 25 minutes, but grilling over an open flame gives it the essential smoky flavor.
Is the charred skin edible?+
The skin is quite tough and bitter once charred, so it is standard practice to peel it off after grilling.
How do I prevent the eggplant from turning brown?+
The dressing's acidity helps keep it bright, but serve it quickly after preparation for the best appearance.
What if I don't want it spicy?+
Simply omit the chili; the dish remains delicious with just the garlic and fish sauce base.
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