Grilled Japanese Eggplant Vietnamese StylePosted: August 20, 2012 Filed under: Recipes | Tags: eggplant, green onions Leave a comment
Russ and I went to a fabulous Vietnamese restaurant in Palo Alto called Tamarine. I had this wonderful eggplant, which I have done my best to recreate and lighten up. It could not be easier and I think I came somewhat close to my memory of it. Even if I got it totally wrong, it is still yummy.
8 Japanese eggplants (They are the long skinny ones. You can use purple or white)
1 T. limejuice
1 T. Fish Sauce
2 t. Siracha (Chili garlic sauce)
2 T. canola oil
1 scallion – white and green parts cut into ½ inch pieces
Cut the stem end off the eggplant and place on a medium high grill. Cook on one side for five minutes and then flip them over and cook the other side for 3 minutes.
Remove from hear and piece the skins with a fork. Set on platter.
Mix the limejuice, fish sauce and Siracha together in a small bowl.
Put the canola oil in a small saucepan and heat up on medium high heat. When it is very hot put the scallions in the oil and stir them around, cooking for 2 minutes.
Slit the eggplant down the center and spoon the fish sauce mixture and the green onions with a little of the oil over them. Serve hot or cold. I think they are better after they have sat and had the flavors married together for a while.