Charred whole eggplant topped with sizzling scallion oil, peanuts, and a savory-sweet dressing.
This roasted eggplant dish takes advantage of high, direct heat to char the skin and turn the flesh silky and smoky, a technique found across Vietnamese grilling traditions. Once split open, the soft eggplant is topped with mo hanh — scallions wilted in hot oil — plus a drizzle of fish sauce dressing and crushed peanuts. The eggplant should be charred until the skin blackens and blisters, since that char is what gives the dish its smoky depth; a lightly roasted eggplant without real char tastes flat by comparison.
Serves 4
Grill or broil whole eggplants over high heat, turning occasionally, for 20-25 minutes until the skin is blackened all over and the flesh is completely soft.
Real char matters here — the skin should blister and blacken, not just lightly brown.
Let the eggplant cool slightly, wrapped in foil to steam, then peel off the charred skin and split the flesh open lengthwise.
Whisk fish sauce, lime juice, sugar, and garlic together until the sugar dissolves.
Heat oil in a small pan until shimmering, then pour it over the sliced scallions in a heatproof bowl so they sizzle and wilt.
Arrange the split eggplant on a plate, drizzle with the fish sauce dressing, then spoon the scallion oil over the top. Finish with crushed peanuts and cilantro.
Char the eggplant thoroughly — the skin should be genuinely blackened, which is what develops the smoky flavor.
Let the charred eggplant rest wrapped in foil for a few minutes; this steams it further and makes peeling much easier.
Make the scallion oil right before serving so the sizzle and aroma are at their peak.
Add fried shallots on top for extra crunch and savory depth.
Use regular globe eggplant if the Asian variety isn't available, adjusting cooking time slightly longer.
Add a drizzle of chile oil for those who want extra heat.
Best eaten warm and fresh; leftovers keep 1 day refrigerated but lose the smoky char's impact.
Charring vegetables directly over flame is a common technique in Vietnamese home cooking, valued for the smoky flavor it imparts without needing specialized equipment, and eggplant prepared this way is a popular starter or side dish.
Yes, char the eggplant directly over a gas stove flame, turning with tongs, or use a broiler on high, watching closely so it chars evenly.
Some eggplant varieties can be slightly bitter, especially if not fully ripe; choosing fresh, firm eggplants and cooking them until fully soft helps minimize this.
Yes, substitute a mushroom-based vegan fish sauce for the regular fish sauce in the dressing.
Per serving (220g / 7.8 oz) · 4 servings total
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