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.
My friend Dottie showed me her favorite recipe for a green onion and ginger sauce served with noodles. Since I have basically given up noodles I decided it might be good on chicken. I modified it by removing most of the oil since it was not needed for flavor.
10 green onions – both white and green parts chopped into ½ inch pieces
½ cup minced fresh ginger root
1 T. white wine vinegar
2 t. low sodium soy sauce
1 t. canola oil
Pinch of sea salt
Boneless, skinless Chicken cut up
Mix all the ingredients except the chicken and put them in a container in the refrigerator for at least 1 hour.
Spray Pam in non-stick fry pan and cook the on medium high heat for a few minutes on each side. Spoon some sauce on chicken while still hot and eat!!
The sauce can be kept in refrigerator for a couple of days.