Vietnamese Roasted Eggplant | Tiffany Bee

Ingredients

• 2 large eggplants, rinsed
• 3 sprigs scallions, roughly chopped
• 3 sprigs cilantro, roughly chopped
• 2 Tbsp fried shallots or crispy fried onions
• 2 cups water
• 1 Tbsp loose leaf green tea (optional)
• 1 cup water
• 1/2 cup palm sugar or raw cane sugar
• 1/4 cup white vinegar
• 1/4 cup fish sauce or Healthy Boy Brand Mushroom Soy Sauce
• 1 Tbsp fresh ginger, peeled & minced
• 3 cloves garlic, sliced thinly
• 2 Thai chili, chopped (optional)