2 Chinese eggplants
4 scallions
1 T. vegetable oil
2 T. soy sauce
½ t. fish sauce
Prick eggplants several times with fork. Grill over charcoal grill until flesh is soft but remove before skin burns.
While cooking, finely slice scallions. Heat oil in skillet until very hot. Then pour oil over scallions (or put scallions in skillet) and then immediately drain off oil. (Oil just barely cooks scallions.)
When eggplants are cool enough to handle, pull off skin and cut in half lengthwise. Put eggplants on serving dish and sprinkle with scallions. Sprinkle with soy sauce and fish sauce. Serve.
I’ve recently found a lazier alternative for the scallions: Finely slice them. Toss with about 1 t. oil in a small microwave safe bowl. Microwave for about 30 seconds to heat/wilt them.
