If you crave something that’s smoky, silky, and packed with layers of aromatic flavor, the Vietnamese Grilled Eggplant with Scallion Oil Recipe is your new best friend in the kitchen. This dish takes humble eggplants and transforms them through a simple grilling process, soaking them in an irresistibly fragrant scallion oil that’s both savory and a little sweet. It’s an easy, vibrant way to bring a taste of Vietnam right to your table, perfect for a quick weeknight dinner or a standout side that sparks conversation and cravings alike.
Ingredients You’ll Need
These ingredients are straightforward but essential, each adding a unique touch that builds the classic flavors and perfect textures in this dish. Freshness and quality here really shine through in every bite.
- 2 medium Japanese or Chinese eggplants: Their tender flesh absorbs the smoky grill flavors beautifully without becoming mushy.
- 2 tablespoons vegetable oil (plus extra for brushing): A neutral oil that helps crisp and carry the flavors of the scallions.
- 1/4 teaspoon salt: Enhances the natural sweetness of the eggplant.
- 1/4 teaspoon black pepper: Adds a gentle heat and depth.
- 1/2 cup thinly sliced scallions (green onions): The star ingredient that infuses the oil with fresh, oniony brightness.
- 1 tablespoon soy sauce: Brings savory umami and a touch of saltiness.
- 1/2 teaspoon sugar: Balances out the savory elements with a hint of sweet.
- Optional: 1/2 teaspoon minced garlic or fried shallots for garnish: Adds extra crunch and complexity as a finishing touch.
How to Make Vietnamese Grilled Eggplant with Scallion Oil Recipe
Step 1: Get Your Grill Ready
Preheat your grill or broiler on high heat. A hot grill is key for developing those gorgeous charred marks and smoky flavors that make the eggplant so irresistible.
Step 2: Prep the Eggplants
Prick your eggplants a few times with a fork to allow steam to escape during grilling. Then, brush them lightly all over with vegetable oil. This not only helps prevent sticking but encourages a perfectly crisped skin texture.
Step 3: Grill to Smoky Perfection
Place the eggplants directly on the grill grate or under your broiler on a baking sheet. Cook for 10 to 12 minutes, turning occasionally to ensure even charring. The skin should blister and blacken, while the flesh becomes soft and visibly collapsed.
Step 4: Cool and Flatten
Remove the eggplants and let them cool just enough to handle. Peel off most of the skin, leaving a little on for contrast, then gently flatten the tender flesh with a fork to create a soft, absorbent surface for the scallion oil.
Step 5: Make the Scallion Oil
In a small saucepan, heat 2 tablespoons of vegetable oil over medium heat. Once hot, turn off the heat and quickly stir in the scallions, soy sauce, sugar, and your choice of minced garlic or fried shallots if using. The residual heat will soften and infuse the scallions, creating a fragrant, shimmering oil.
Step 6: Bring It All Together
Generously spoon the scallion oil over the grilled eggplant. The warm oil seeps into every crevice, elevating the silky flesh with bursts of savory brightness and a touch of sweet. Serve immediately while warm, or let it come to room temperature for a different vibe.
How to Serve Vietnamese Grilled Eggplant with Scallion Oil Recipe
Garnishes
For a little extra wow factor, sprinkle fried shallots or a pinch of chili flakes over the top. Fresh herbs like cilantro or mint add uplifting freshness that contrasts beautifully with the smoky eggplant.
Side Dishes
This dish pairs wonderfully with simple steamed jasmine rice, which soaks up the scallion oil, or alongside grilled meats for a well-rounded meal. A crisp cucumber salad with a tangy dressing cuts through the richness and adds crisp texture.
Creative Ways to Present
Try serving the grilled eggplant on a platter with sliced baguette or rice crackers for a shareable appetizer. You can also dollop some creamy yogurt or coconut milk-drizzled sauce on the side to balance the bold flavors and add a creamy element.
Make Ahead and Storage
Storing Leftovers
Leftover Vietnamese Grilled Eggplant with Scallion Oil Recipe keeps nicely in an airtight container in the refrigerator for up to 2 days. The flavors actually deepen overnight, making it a convenient and tasty prepared dish.
Freezing
Because of the oil content and texture, freezing this dish is not recommended as the eggplant’s delicate flesh may become mushy upon thawing.
Reheating
Reheat leftovers gently in a skillet over low heat or in the microwave until warmed through. Avoid high heat to preserve the eggplant’s tender texture and prevent the oil from overheating.
FAQs
Can I use other types of eggplants for this recipe?
Yes, while Japanese or Chinese eggplants work best for their tender flesh and mild flavor, you can also use small globe eggplants if that’s what you have on hand. Just be mindful that the texture may vary slightly.
Is there a substitute for soy sauce?
If you need a gluten-free option, tamari or coconut aminos make excellent substitutes without compromising the essential savory taste of the scallion oil.
Can this dish be served cold?
Absolutely! Vietnamese Grilled Eggplant with Scallion Oil Recipe tastes fantastic at room temperature or lightly chilled, making it a versatile dish for all seasons.
How do I get the best char on the eggplants?
Make sure your grill or broiler is preheated fully before cooking. Turn the eggplants frequently to avoid burning while achieving even charring and softness.
Can I add other aromatics to the scallion oil?
Yes, you can experiment with minced ginger or a splash of toasted sesame oil for added complexity. Just keep the balance so the scallions remain the star.
Final Thoughts
I can’t recommend this Vietnamese Grilled Eggplant with Scallion Oil Recipe highly enough. It transforms simple ingredients into a dish bursting with smoky, sweet, and savory notes that feel both soothing and exciting. Whether you’re a longtime fan of Vietnamese cuisine or just discovering these flavors, this recipe is a sure way to delight your taste buds and impress your friends. Give it a try soon — your kitchen and your palate will thank you!
