Grilled Eggplant with Garlic and Scallions (Cà Nuong)

ingredients
all
Salt and pepper
3 lb Chinese eggplant
trimmed and cut in half lengthwise
Rice bran oil for brushing eggplant
2 tbsp rice bran oil
1 bn scallions
sliced thinly
2 tbsp of finely minced ginger
4 garlic cloves
minced
Pinch of chili flakes
3 tbsp kecap manis (Indonesian sweet soy)
cookware
  • Grill plate
1
Brush a bit of oil on both sides of the eggplant. Season with salt and pepper. Grill until soft and cooked through.
2
Heat oil in a small saucepan on medium-high. Add scallions, ginger, garlic and chili flakes and saute until fragrant, about 30 seconds. Turn off heat.
To Serve
3
Top eggplant with the scallion-ginger mix and drizzle with kecap manis.