Grilled Japanese Eggplant Vietnamese Style

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.