Grilled Eggplant With Soy sauce
Grilled Eggplant with Soy Sauce (Vietnamese Vegetarian
Version)
2 Asian eggplants (long and thin,
but not baby eggplants)
4 scallions, minced
2 tablespoons peanut oil
4 teaspoons soy sauce
1/2 teaspoon fish sauce
Prick the eggplants in several places with a fork, then grill
over a charcoal or gas grill for about 20 minutes or until the
flesh is soft but before the skin burns.
Remove them from the
grill.
When they are cool enough to handle, peel them and cut them in
half lengthwise.
Put the scallions into a bowl.
Heat the oil in a
pan until very hot, then pour it over the scallions.
Drain them
immediately.
Sprinkle the scallions over the eggplants, then gently
pour the soy and fish sauces on top.
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