Vietnamese · beginner
Vietnamese Roasted Eggplant With Scallion Oil
Tender, smoky roasted eggplants topped with warm, fragrant scallion oil, toasted peanuts, and a splash of balanced citrus-fish sauce dressing.
- PREP TIME
- 10 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Preheat oven to 220°C (425°F) or set broiler to high. Line a baking sheet with parchment paper.
- 02
Score the flesh side of each eggplant half in a cross-hatch pattern, brush lightly with 1 tablespoon of oil, and lay cut-side down on the sheet.
- 03
Roast for 20 to 25 minutes until the skin is blistered and the inner flesh is soft and creamy.
- 04
Place sliced scallions and a pinch of salt into a heatproof bowl. Heat the remaining 3 tablespoons of oil in a small pan until shimmering, then carefully pour it over the scallions to sizzling perfection.
- 05
Mix the fish sauce, lime juice, sugar, and 1 tablespoon of warm water together to create the dressing.
- 06
Transfer eggplants flesh-side up onto a platter, scrape open gently with a fork, spoon the warm scallion oil and dressing evenly over top, and scatter crushed peanuts before serving.
A LITTLE KITCHEN KNOW-HOW
Mỡ Hành (Scallion Oil Infusion)
Flash-steeping sliced spring onions with piping hot oil to create an aromatic savory condiment used across traditional Vietnamese dishes.
Notes from the kitchen
- Pouring hot oil directly over raw scallions cooks them instantly, softening their bite while retaining vibrant green color.
- Broiling eggplants over gas flame directly can add extra char and smokiness if desired.
- Original home-cooking adaptation inspired by Vietnamese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
