Roasted Japanese Eggplant with Scallions in a Chili Soy Sauce
- 3 Japanese eggplants
- Stovetop griddle
- 1/4 cup scallions
- Vegetable oil
- 1/2 tablespoon sugar
- 1 tablespoon soy* sauce
- Hot water
- Chili paste
On a stovetop griddle, roast the eggplants with their skins on over medium heat. Roast each side until blackened and soft to the touch, which takes approximately 15 minutes per side. The eggplants’ skin will char and may even pop, but keep roasting until the flesh is softened on all sides.
Once the eggplant has been roasted, cover with aluminum foil to cool for 20-30 minutes. While the eggplant is cooling, prepare the sauce.
After the eggplant has cooled, peel off the skin with your hands or a paring knife. The skin should peel off easily if the eggplant has been properly cooked. Cut the eggplants’ flesh into bite-sized pieces and arrange on a plate.
Chop a quarter cup of scallions (white part only). Sautee the chopped scallions in a tablespoon of vegetable until translucent. Spread the sautéed scallions atop the eggplant once it has cooled and arranged on the plate.
Wisk together sugar, soy sauce, vinegar, water, and chili paste to form a sauce. Add vinegar and chili paste to your liking and enough hot water to thin out the sauce. Spread atop scallions and eggplant.
Serve warm with rice.
*Fish sauce can substituted for a non-vegetarian version.