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Vietnam · Food

Grilled Eggplant with Scallion Oil

40 min
210 kcal
2 servings

By eatmundo · August 4, 2026

Grilled Eggplant with Scallion Oil🇻🇳AI-generated image

Same ingredients, elsewhere in the world

11 matches

Dishes from other countries' kitchens, made from the same core ingredients as Grilled Eggplant with Scallion Oil. The percentage is the share of ingredients the two recipes have in common.

Same technique: Grilled & roasted54 recipes from 17 countriesSee all 11 matches

A smoky and savory classic where eggplant is grilled until tender, then drizzled with aromatic scallion oil and a salty-sweet fish sauce dressing.

According to eatmundo's ingredient comparison, the closest dish to Grilled Eggplant with Scallion Oil from another cuisine is Steamed Eggplant Side Dish (South Korea): the two share 62% of their ingredients.

Ingredients

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Adapt this recipe:
2 servings

How 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

What is Grilled Eggplant with Scallion Oil?

Grilled Eggplant with Scallion Oil is a Vietnamese side dish consisting of fire-roasted eggplant topped with a savory mixture of scallions, garlic, fish sauce, and chili. It is typically served as part of a family-style meal alongside rice or grilled meats.

Can I bake the eggplant instead?

You can bake it at 200°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?

Peel and dress the eggplant as soon as it comes off the grill, and 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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