The Vietnamese often top their grilled eggplant
with crabmeat or ground beef, but here is a tasty vegetarian version. Serves 2-4,
depending on what else you are serving.
2 Asian eggplants (long and thin, but not baby eggplants)
4 scallions, minced
2 tablespoons peanut oil
4 teaspoons soy sauce
1/2 teaspoon fish sauce
Prick the eggplants in several places with a fork, then grill over a charcoal or gas grill
for about 20 minutes or until the flesh is soft but before the skin burns. Remove them,
and when they are cool enough to handle, peel them and cut them in half lengthwise. Put
the scallions in a bowl. Heat the oil in a pan until very hot, then pour it over the
scallions. Drain them immediately. Sprinkle the scallions over the eggplants, then gently
pour the soy and fish sauces on top. You're ready to serve. |
