Grilled Eggplant with Scallion Oil

Ingredients

Scallion Oil:

  • 3 scallions, thinly sliced
  • 3 tablespoons grapeseed oil

EGGPLANT

  • 3 Chinese eggplants, sliced in half lengthwise
  • Grapeseed oil, for brushing Kosher salt to taste
  • 2 tablespoons chopped roasted peanuts, for garnish
  • 1 tablespoon sesame seeds, for garnish
 

Directions

Make the Spicy Lime Dressing: In a small bowl, whisk together the fish sauce, lime juice, sugar, garlic, and chile. Set aside until ready to use.

Make the Scallion Oil: Place the scallions in a small heatproof bowl. In a small saucepan, heat the oil over medium heat for about 3 minutes, until glistening. Pour the oil over the scallions. The scallions should sputter and sizzle. Let sit until ready to use.

Grill the Eggplant: Preheat an outdoor grill or indoor grill pan to medium-high heat. Brush each eggplant with oil. Lightly season both sides with salt.

Place each eggplant cut side down on your grill or grill pan and cook for 5 minutes, until charred. Flip and continue cooking for another 5 minutes, until the eggplant is cooked through.

To serve, transfer the charred eggplants to a serving platter. Drizzle with spicy lime dressing and scallion oil and sprinkle with peanuts and sesame seeds.

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