2 ways to make delicious roasted eggplant that you can enjoy without getting tired of it

Prepare the Eggplant

Use a skewer or toothpick to poke holes all over the eggplant to help it cook faster and smell good after grilling.

Grilled Eggplant

Grill the eggplant directly on the fire. You can also use a thick-bottomed pan or a specialized grilling pan; using an infrared stove and grill can also be applied as shown below.

Grill the eggplant until charred or use a skewer; if it easily goes through the eggplant, it is done.

After grilling, peel off the entire outer skin of the eggplant.

Prepare Fish Sauce and Green Onion Oil

Pound 2 – 3 cloves of garlic, chili, and 1 teaspoon of sugar. Mix 4 teaspoons of sugar with 6 teaspoons of fish sauce, then add the pounded garlic and chili.

Heat 6 teaspoons of cooking oil and mix it thoroughly with finely chopped green onions.

Completion

The eggplant has been peeled and placed on a plate. Use a fork to shred along the grain of the eggplant.

Drizzle fish sauce over the eggplant. Continue to drizzle with green onion oil, and you can enjoy.

Finished Product

Grilled eggplant with scallion oil has a rich, fatty, sweet, and fragrant taste from the grilled eggplant. Combined with scallion oil and garlic fish sauce, it makes the dish even more aromatic and appealing. The dish will taste better when served with stir-fried minced meat and scallion oil.

Prepare Ingredients

Peel and finely chop the shallots. Wash and finely chop the perilla leaves.

Chop or use a grinder to mince the meat, then mix well with the shallots, perilla, seasoning powder (to taste), and a little pepper.

Wash the eggplants, cut off the tops, and slice them into pieces about 4cm long.

Stuff the Filling

Use a knife, spoon, or fruit corer to scoop out the flesh of the eggplant. Soak the eggplant in diluted salt water to prevent browning.

Stuff the mixed meat into the center of the eggplant pieces to make the filling. It’s best to press the meat slightly over the edge of the eggplant to avoid having the meat shrink and fall out after grilling or creating gaps, which wouldn’t look appealing.

Grilled Eggplant

Next, arrange the eggplants on a tray, brush with a little cooking oil, place the tray in the middle of the oven, and grill at a temperature of 200 degrees Celsius with the upper heating element on.

About 10 – 15 minutes later, the eggplant pieces will shrivel, and the surface will be golden brown. Collect the juices released from the meat and eggplant during grilling (if not evaporated) to make a dipping sauce.

If you don’t have an oven, you can drop the stuffed eggplant pieces into a frying pan to cook, however, this method tends to absorb a lot of oil and the sweet juices in the meat will be lost, making the dish prone to dryness.

Prepare the Sauce

To avoid monotony in the dish, you should prepare a sauce.

You need to sauté some minced garlic with cooking oil, reduce the heat, add about 2 tablespoons of tomato ketchup and stir well, then add chili sauce to create a thick sauce, seasoning to taste.

Transfer the grilled eggplant and stir well to coat with the sauce or drizzle the sauce on top of the eggplant after grilling for added appeal.

Final Product

With this dish, you won’t notice the greasiness of the meat, instead, you’ll enjoy the strong aroma of eggplant served hot with rice, making it very appetizing.