Grilled Baked Eggplant with Scallion Oil

This rustic dish is very popular in Vietnam because of the simple reason that it is very easy to make and inexpensive . It is a non-time-consuming recipe but brings the greatest benefits for the health of so many people who want to reduce cholesterol. Scented eggplant pieces with scallion oil with the natural richness of the fat from the eggplant after baking and dipped with sweet, spicy, sour sauce creates a special flavor for the eggplant. 

Ingredients:
1 large eggplant or 2 Japanese eggplants
3 scallions finely diced
1/4 cup peanut or olive oil
Sauce ingredients:
2 garlic cloves minced
1 fresh chili, red or green
1 tbs fresh lemon juice
2 tbs fish sauce
2 tbs sugar
1 tbs hot water

Directions:
Use a toothpick to prick the eggplant all over.

Place directly onto the stove and char the skin.

 

Place the charded eggplant on a baking dish and bake in a preheated oven set to 350° for 15 minutes or until a toothpick can easily be to pushed through the eggplant. Let cool completely and peel the skin off.

To make dipping sauce:
Combine all the sauce ingredients and set aside.
To make a scallion oil:
In a microwave-proof bowl, combine the scallion and oil. Add 1/4 tsp salt and 1/8 tsp sugar. Place into the microwave and cook for 15 seconds.

To serve:
Place eggplant on a serving plate topped with scallion oil and pour the dipping sauce on top or on the side.
Serve with hot cooked rice.