Vietnamese Grilled Eggplant with Scallion Oil Recipe (with Video)

1. Cut the eggplant in half, score each half in a criss-cross pattern.
2. Grill the eggplant on a pan/ griller for about 10-15 minutes, flipping halfway. Remove from heat when both sides are charred and the eggplant becomes softened.
3. Finely dice the green onions, chili and garlic.
4. Make the hot oil by heating up 2 tbsp oil in the microwave for 10-15 seconds or on a pan/pot. Pan/pot technique: the oil is ready when you put one chopstick in it and the oil sizzles.
5. In a bowl, add the green onions pieces, then gradually pour in the hot oil.
6. Make the nuoc mam cham (Vietnamese fish sauce mix) by combining vegan fish sauce, sugar, vinegar, lime juice, minced garlic and chilli in a bowl. Mix well until the sugar dissolves.
7. On a plate, add in the grilled eggplant, then drizzle on top the scallion oil and fish sauce mix. Sprinkle with the optional sesame seeds and chopped peanuts!