I never liked this dish when Mom made it. It’s gooey and doesn’t look appetizing; yet Mom loved it. I kinda like it now, Tina likes the taste but not the look.

Ingredients:

• 3–4 medium Japanese/Philipino/Chinese eggplants (slender, purple)
• 3 tbsp oil
• 5 stalks scallions, finely chopped
• 3 T fish sauce
• 1 t sugar
• 1 garlic clove, minced
• 1 chili pepper, minced

Preheat oven to 400°F

The eggplants will be roasted whole. Prick them with a fork so they don’t burst. Roast at 400°F for about 25–30 min until collapse-soft. Let them rest about 5 min. Peel off charred skin, lay eggplant flesh on a serving plate.

Make the dressing by combining fish sauce, sugar, garlic and chili.

Heat oil in a small pan, add scallions + pinch of salt. Cook briefly (30 sec). (I microwaved the oil for 30 sec, then mix in scallions)

Spoon scallion oil over the eggplants, then drizzle fish sauce dressing.