While the studding of the eggplant and roasting it over an open flame will be very familiar, the flavours imbued through the seasoning are most definitely Asian. Scallion (green onion) oil with a subtle hint of toasted sesame oil along with fish sauce balanced with fresh lime juice makes this dish 
of fire-roasted eggplant outstandingly delicious. And yeah, when presented, it is easy on the eye. It is an elegant dish to serve as an entrée to pescatarians (persons who do not eat meat but do eat fish).
Making the dish is easy. Start by making the sauces and setting them aside, then roasting the eggplant. It is important that you use a large eggplant for this dish because the vegetable shrinks when cooked. A large roasted eggplant will serve 2, or 1 depending on appetite.
Here’s what to get and how to make this
