Smoky, tender, and delightfully simple, this Vietnamese Grilled Eggplant with Scallion Oil is a dish I come back to time and time again. It’s a beautiful celebration of vegetables, where the eggplant takes center stage with its soft, melt-in-your-mouth texture and the scallion oil brings a rich, savory punch. Traditionally served with rice, it works perfectly as a side dish or a light, plant-based main.
Why You’ll Love This Recipe
I love how this recipe takes minimal ingredients and transforms them into something truly satisfying. The eggplants get a deep, smoky flavor from grilling or broiling, while the scallion oil adds complexity with just a handful of pantry staples. It’s naturally vegan, gluten-free, and low in calories, making it a great option for a wholesome meal. Plus, it comes together quickly, making it ideal for busy weeknights or lazy weekends.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 medium Japanese or Chinese eggplants
2 tablespoons vegetable oil (plus extra for brushing)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup thinly sliced scallions (green onions)
1 tablespoon soy sauce
1/2 teaspoon sugar
Optional: 1/2 teaspoon minced garlic or fried shallots for garnish
Directions
I preheat the grill or broiler to high heat.
I prick the eggplants a few times with a fork and brush them lightly with vegetable oil.
Then I place the eggplants directly over the grill or on a baking sheet under the broiler.
I cook them for 10–12 minutes, turning occasionally, until the skins are charred and the flesh is soft and collapsed.
Once done, I remove them from the heat and let them cool slightly. I peel off most of the skin, leaving a bit for texture, and gently flatten the flesh with a fork.
To make the scallion oil, I heat 2 tablespoons of vegetable oil in a small saucepan over medium heat.
When the oil is hot, I turn off the heat and immediately stir in the scallions, soy sauce, sugar, and optional garlic. The scallions sizzle and soften in the residual heat.
I spoon the scallion oil generously over the grilled eggplants.
I serve the dish warm or at room temperature, optionally topped with fried shallots.
Servings and timing
Servings: 2 servings
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Calories per serving: 120 kcal
Variations
Add heat: I sometimes add a pinch of chili flakes or a dash of chili oil to the scallion mixture for a spicier kick.
Change the sauce: If I’m out of soy sauce, I swap it with tamari for a gluten-free option or add a splash of vegetarian oyster sauce for more depth.
Top it differently: I occasionally garnish with crushed peanuts or a squeeze of lime for a different texture and brightness.
Make it a meal: I serve it over rice or noodles with a fried tofu topping to turn it into a filling main course.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the eggplant in the microwave or in a skillet over low heat until heated through. The scallion oil can also be reheated separately or served cold.
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FAQs
What type of eggplant works best for this dish?
I prefer Japanese or Chinese eggplants because they’re slender and tender, with fewer seeds. They cook evenly and have a delicate flavor that pairs perfectly with scallion oil.
Can I cook the eggplant without a grill?
Yes, I often broil the eggplants in the oven if I don’t feel like firing up the grill. Roasting them whole at high heat also works well if I have more time.
Is this dish spicy?
Not by default. The base recipe is mild, but I can easily add heat with chili flakes, fresh chopped chilies, or chili oil if I want a spicy version.
Can I make the scallion oil ahead of time?
Absolutely. I make the scallion oil in advance and store it in the fridge for up to 5 days. It’s also great on rice, tofu, or noodles.
What do I serve with this dish?
I typically enjoy it with steamed jasmine rice, but it also pairs nicely with grilled tofu, pickled vegetables, or a bowl of pho as part of a larger Vietnamese-inspired meal.
Conclusion
Vietnamese Grilled Eggplant with Scallion Oil is one of those recipes I never get tired of. It’s quick, flavorful, and incredibly satisfying with very little effort. Whether I’m looking for a light vegan dish or a vibrant side to complement other meals, this recipe always delivers the perfect balance of smokiness, umami, and freshness.
📖 Recipe:
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Vietnamese Grilled Eggplant with Scallion Oil
- Total Time: 22 minutes
- Yield: 2 servings
- Diet: Vegan
Description
Smoky, tender, and simple, Vietnamese Grilled Eggplant with Scallion Oil is a plant-based dish featuring grilled Japanese or Chinese eggplants topped with savory scallion oil. It’s vegan, gluten-free, and perfect as a side or light main.
Ingredients
2 medium Japanese or Chinese eggplants
2 tablespoons vegetable oil (plus extra for brushing)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup thinly sliced scallions (green onions)
1 tablespoon soy sauce
1/2 teaspoon sugar
Optional: 1/2 teaspoon minced garlic or fried shallots for garnish
Instructions
- Preheat the grill or broiler to high heat.
- Prick the eggplants a few times with a fork and brush them lightly with vegetable oil.
- Place the eggplants directly over the grill or on a baking sheet under the broiler.
- Cook for 10–12 minutes, turning occasionally, until skins are charred and flesh is soft and collapsed.
- Remove from heat, let cool slightly, peel most of the skin (leave a bit for texture), and flatten the flesh with a fork.
- To make scallion oil, heat 2 tablespoons of vegetable oil in a small saucepan over medium heat.
- Turn off heat and stir in scallions, soy sauce, sugar, and optional garlic. Let them sizzle and soften in the residual heat.
- Spoon scallion oil generously over the grilled eggplants.
- Serve warm or at room temperature, optionally topped with fried shallots.
Notes
Add chili flakes or chili oil to the scallion mixture for heat.
Use tamari instead of soy sauce for a gluten-free version.
Garnish with crushed peanuts or lime for extra flavor.
Serve with rice or noodles and tofu for a more filling main dish.
Leftovers can be refrigerated for up to 3 days.
Scallion oil can be made ahead and stored for 5 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
