Under The Squash Vines

Bắp Nướng Trét Mỡ Hành Cà Tím: Roasted Corn and Eggplant Scallion Sauce

Ingredients: 

Whole corns, peeled

1 medium eggplant

1/2 bulb garlic, minced

2 bunches scallions, chopped

OPTIONAL: 1 teaspoon chili paste or to taste

1 tablespoon soy sauce or to taste

1 tablespoon rice vinegar or to taste

Sugar or syrup to taste 

3 - 4 tablespoons cooking oil

Instructions: 

1. Roast the corns on open flame or oven until smokey to preference.

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

3. In a bowl, mix together eggplant, garlic, scallions, and chili paste.

4. Heat oil on a hot pan until smokey.

5. Pour oil into eggplant mixture. Mix to cook.

6. Add soy sauce, rice vinegar, and sugar/syrup to taste.

7. Smother sauce on roasted corn and enjoy on a rainy day!