Serves 4
23 min
Grilled Eggplant with Garlic and Scallions
Recipe GLPReb9c73966fd5db
Tender Japanese eggplants are grilled until golden and soft, then finished with a savory garlic and fish sauce dressing, and crowned with fresh scallion rounds. This simple yet elegant dish makes a satisfying vegetable-forward main course with Southeast Asian flavors.
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Ingredients
4 medium Japanese eggplants
3 tablespoons vegetable oil
1 clove garlic, peeled and finely chopped
1 tablespoon Vietnamese fish sauce
1 large scallion, trimmed and sliced into thin rounds
Directions
Prepare your grill by preheating it to medium-high heat. Trim the Japanese eggplants by removing the stem ends, then slice each eggplant lengthwise into quarter-inch-thick planks.
Brush both sides of each eggplant plank lightly with vegetable oil. Once the grill is hot, arrange the eggplant slices directly on the grate.
Grill the eggplant for 3 to 4 minutes on the first side until you see grill marks and the surface softens. Flip each plank and grill the other side for another 3 to 4 minutes until tender and lightly charred.
Transfer the grilled eggplant to a serving platter. In a small bowl, whisk together the remaining vegetable oil, chopped garlic, and fish sauce until well combined.
Drizzle the garlic-fish sauce dressing evenly over the warm eggplant. Top with fresh scallion rounds and serve immediately.
