Video by: Helen
Chanel Youtube: https://www.youtube.com/user/HelenRecipes
- 3 eggplants
- 2 cloves garlic
- 2 chilis
- 2.5 tbsp sugar
- 3 tbsp fish sauce
- 1 bunch green onion chopped
- 3 tbsp vegetable oil
- bamboo skewers or toothpick
a skewer or a toothpick to poke all over the eggplants. This helps
speed up the cooking time and also infuse the flesh of the eggplants
with a smoky flavor after grilled. Put on the open-flame grill
(char-coal is the best). Keep rotating until the skin of the eggplants
turn completely brown or even charred. It will take about 15-20 minutes.
- When you can easily pierce through the eggplant with a toothpick, just peel and discard the skin.
a mortar and pestle, crush 2-3 cloves of garlic, 1 small chili and 1
tsp sugar. In a separate bowl, mix 2 tbsp sugar with 3 tbsp fish sauce.
Stir well to dissolve. Add the crushed garlic and chili to the sauce.
about 2-3 tbsp vegetable oil in a pan until quite smoky and then pour
it over the chopped green onions. This is what we call "mỡ hành" or
the peeled eggplants on a plate and pick out any black bits. Run a fork
along the eggplants to separate the flesh into thin strips. That helps
absorb the sauce more. Finally drizzle the sauce all over the eggplants
adjusting into you taste. Then top it up with fragrant scallion oil,
some crispy fried shallot or crushed roasted peanuts if preferred.