Under The Squash Vines

Bắp Xào Mỡ Hành Cà Tím: Corn and Eggplant in Scallion Sauce

Ingredients: 

1 medium eggplant

1 whole bulb garlic, minced

2 bunches scallions, chopped

1 tablespoon vegan fish sauce or to taste

1 teaspoon sesame oil or to taste

1 tablespoon rice vinegar or to taste

1 cup water

1 tablespoon mushroom seasoning granules or to taste

3 tablespoons sugar or to taste 

3 tablespoons cooking oil

Instructions: 

1. Roast eggplant on open flame or oven until charred. Remove peel. Chop small.

2. Heat pan on high heat with NO OIL. When the pan is smokey, add corn and cook until brown. Remove from the pan.

3. In a bowl, whisk together fish sauce, mushroom seasoning granules, sugar, sesame oil, rice vinegar, and water.

4. Heat oil on hot pan until smokey.

5. Add scallions and garlic. Cook for 1 minute.

6. Add eggplant, corn, and sauce. Cook on high heat until the sauce is reduced to desired consistency.

7. Serve with white jasmine rice.