Vietnamese Roasted Eggplant
Eggplant roasted to perfection in the oven, served with scallions, cilantro, and fish sauce—quick, easy, and delicious!
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Cooking tools:
- Cast iron skillet
- Cake pan
- Saucepan
- Oven
- Stove
- Fork
- Chef's knife
- Cutting board
- Tongs
- Oven mitt
- Spoon
- Measuring cup
- Plate
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)
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