If you haven’t yet discovered the simple magic of the Vietnamese Grilled Eggplant with Scallion Oil Recipe, you’re in for a real treat. This dish transforms humble eggplants into a smoky, tender, and utterly flavorful delight, while the fragrant scallion oil adds a luscious finish that keeps you coming back for more. It’s an ideal dish that’s both light and satisfying, showcasing the perfect harmony of charred texture and savory scallion goodness in every bite.
Ingredients You’ll Need
These ingredients are straightforward but play crucial roles in bringing out the best in the Vietnamese Grilled Eggplant with Scallion Oil Recipe. Each component enhances the flavor, texture, or aroma, making sure every mouthful is a burst of deliciousness and authenticity.
- 2 medium Japanese or Chinese eggplants: These varieties have firm flesh and fewer seeds, perfect for grilling and absorbing flavors.
- 2 tablespoons vegetable oil (plus extra for brushing): Provides a neutral base for grilling the eggplant and forms the rich scallion oil.
- 1/4 teaspoon salt: Balances and enhances the natural sweetness of the eggplant.
- 1/4 teaspoon black pepper: Adds a gentle spicy note that wakes up the palate.
- 1/2 cup thinly sliced scallions (green onions): The star ingredient for the aromatic oil that defines this recipe’s flavor profile.
- 1 tablespoon soy sauce: Brings umami depth and a touch of saltiness to the scallion oil.
- 1/2 teaspoon sugar: Balances the soy sauce with a hint of sweetness to round out the sauce.
- Optional: 1/2 teaspoon minced garlic or fried shallots for garnish: These add an extra layer of crunch and savory flavor, making every bite exciting.
How to Make Vietnamese Grilled Eggplant with Scallion Oil Recipe
Step 1: Prepare and Grill the Eggplants
Start by preheating your grill or broiler to high heat—this high temperature is key to getting that irresistible char on the eggplant skin. Prick the eggplants a few times with a fork to let the heat penetrate evenly, then brush them lightly with vegetable oil. This helps the skin char beautifully without sticking. Place them directly over the grill or under the broiler on a baking sheet. Cook for 10 to 12 minutes, turning occasionally so each side gets evenly charred. You’ll know they’re ready when the skin looks blackened and blistered, and the flesh has collapsed into a soft, tender texture that’s just begging to be eaten.
Step 2: Prepare the Eggplant Flesh
Once grilled, carefully remove the eggplants from heat and allow them to cool just enough to handle. Peel off most of the skin, but leave a bit on for texture and a rustic look. Then, using a fork, flatten the flesh gently — this gives the eggplant a luscious, creamy base ready to soak up all the flavorful scallion oil coming next.
Step 3: Make the Scallion Oil
Heat 2 tablespoons of vegetable oil in a small saucepan over medium heat. As soon as it’s hot, turn the heat off and quickly stir in the thinly sliced scallions, soy sauce, sugar, and optional garlic if you’re using it. The residual heat will gently soften the scallions and coax out their aromatic sweetness without burning them. This scallion oil is the magic touch that makes this dish sing.
Step 4: Combine and Serve
Spoon the warm scallion oil generously over the flattened grilled eggplants, letting the bright green scallions and shimmering oil coat every soft surface. Finish with a sprinkle of fried shallots if you like, adding just the right amount of crunch and extra savoriness. Serve this dish warm or at room temperature—either way, it’s a taste sensation.
How to Serve Vietnamese Grilled Eggplant with Scallion Oil Recipe
Garnishes
Simple garnishes like crispy fried shallots or a light dusting of freshly ground black pepper can bring delightful texture and flavor contrasts to this dish. A squeeze of lime juice also lifts the flavors wonderfully if you want a hint of zesty brightness.
Side Dishes
This grilled eggplant pairs beautifully with a bowl of steamed jasmine rice or vermicelli noodles, letting the eggplant’s rich flavor stand front and center. For a more balanced meal, serve alongside fresh herb salads or a plate of pickled vegetables to add acidity and crunch.
Creative Ways to Present
Try serving the grilled eggplant as a shared appetizer or a side for a family-style meal. You can also pile it over warm rice bowls, add a fried egg on top for extra richness, or wrap it in lettuce leaves with fresh herbs for a fresh, hands-on eating experience.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Vietnamese Grilled Eggplant with Scallion Oil Recipe, store them in an airtight container in the refrigerator. They’ll keep well for up to 2 days, allowing the flavors to meld even further.
Freezing
Since eggplant’s texture changes when frozen, it’s best to enjoy this dish fresh. However, if you must freeze, place the grilled eggplant and scallion oil separately in freezer-safe containers and consume within a month. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftovers gently on the stovetop or in a microwave on medium power to preserve the tender texture and avoid drying out the eggplant. Add a little extra scallion oil if it seems dry after reheating to bring back that fresh, aromatic flavor.
FAQs
Can I use regular eggplants instead of Japanese or Chinese ones?
Yes, but keep in mind that larger or more bitter varieties may have more seeds and a different texture. Japanese or Chinese eggplants tend to be sweeter and softer when grilled, making them ideal for this recipe.
Is this dish spicy?
The traditional Vietnamese Grilled Eggplant with Scallion Oil Recipe is not spicy, but you can easily add chili flakes or fresh sliced chili to the scallion oil for a bit of heat if you like.
Can I make the scallion oil with other herbs?
While scallions are classic for this recipe, you can experiment with alternatives like chives or leeks, but the flavor will differ. Scallions offer a perfect balance of mild onion flavor and freshness.
What if I don’t have a grill or broiler?
No worries! You can roast the eggplants in a hot oven around 450°F (230°C) until they’re soft and slightly charred, though the flavor won’t be quite the same as grilling.
How do I know when the eggplant is done grilling?
The skin should be blackened and blistered, and the flesh inside should collapse and feel very soft when pressed with a fork. This means it’s perfectly cooked and ready to peel and flatten.
Final Thoughts
This Vietnamese Grilled Eggplant with Scallion Oil Recipe is a fantastic way to elevate simple ingredients into a dish that tastes special but never fussy. I love how quick it is to make yet packed with flavor, making it an easy favorite to add to your weeknight dinners or weekend gatherings. Give it a try—you might find it becoming a go-to comfort food in your home just like it is in mine!
Print
Vietnamese Grilled Eggplant with Scallion Oil Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: Vietnamese
- Diet: Vegetarian
Description
Vietnamese Grilled Eggplant with Scallion Oil is a quick and flavorful appetizer featuring tender, charred eggplants topped with a fragrant scallion oil infused with soy sauce and a hint of sweetness. This simple yet aromatic dish is perfect for a light meal or as a side dish, showcasing the smoky richness of grilled eggplant combined with savory scallion oil.
Ingredients
Eggplants
- 2 medium Japanese or Chinese eggplants
- Vegetable oil, for brushing
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Scallion Oil
- 2 tablespoons vegetable oil
- 1/2 cup thinly sliced scallions (green onions)
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- Optional: 1/2 teaspoon minced garlic or fried shallots for garnish
Instructions
- Preheat the grill or broiler: Set your grill or broiler to high heat to ensure a hot cooking environment for charring the eggplants evenly.
- Prepare the eggplants: Prick the eggplants a few times with a fork to allow steam to escape during cooking and brush them lightly with vegetable oil to prevent sticking and enhance charring.
- Grill the eggplants: Place the eggplants directly over the grill flames or on a baking sheet under the broiler.
- Cook until charred and soft: Grill for 10–12 minutes, turning the eggplants occasionally so the skin chars evenly and the flesh becomes soft and collapsed.
- Cool and prepare the flesh: Remove the eggplants from heat and let them cool slightly. Peel off most of the charred skin, leaving some for texture, then flatten the flesh gently with a fork.
- Make the scallion oil: Heat 2 tablespoons of vegetable oil in a small saucepan over medium heat.
- Infuse the oil with scallions and seasonings: Turn off the heat and stir in the thinly sliced scallions, soy sauce, sugar, and optional garlic. Let everything sizzle and soften in the residual heat to release flavors.
- Dress the eggplants: Spoon the scallion oil generously over the prepared grilled eggplants, ensuring rich coverage.
- Serve: Serve warm or at room temperature, optionally topping with fried shallots for added crunch and flavor.
Notes
- Use Japanese or Chinese eggplants for their tender texture and thin skin, which chars nicely.
- Turning the eggplants regularly ensures even charring and prevents burning.
- Leaving some charred skin adds a wonderful smoky flavor and rustic texture.
- The residual heat method to cook scallions prevents burning and keeps them tender.
- Optional fried shallots add a crunchy garnish and extra umami.
- This dish pairs well with steamed rice or as part of a Vietnamese-inspired meal.
