Recipe for cooking grilled eggplant with soy sauce
Recipes from Southeast Asia :: Southeast Asian Vegetable Side Dishes
2 Asian eggplants (long and thin, but not baby eggplants) 4 scallions, minced 2 Tbsp. peanut oil 4 tsp. soy sauce 1/2 tsp. fish sauce Prick the eggplants in several places with a fork, then grill over a charcoal or gas grill for about 20 mins. or until the flesh is soft but before the skin burns. Remove them from the grill. When they are cool enough to handle, peel them and cut them in half lengthwise. Put the scallions into a bowl. Heat the oil in a pan until very hot, then pour it over the scallions. Drain them immediately. Sprinkle and distribute the scallions over the eggplants, then gently pour the soy and fish sauces on top.
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