![Eggplant with Scallion Oil](https://cdn.statically.io/img/www.foodandwine.com/thmb/Ll4cJeUJtfFU1g7h2BrcK_zVSIU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/eggplant-with-scallion-oil-microwave-FT-RECIPE0121-3623990ca1864246910db9e605d5e011.jpg)
Ingredients
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1 medium eggplant (about 1 pound 2 ounces)
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1 large scallion, trimmed
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2.50 tablespoons neutral-flavored cooking oil, such as grapeseed oil
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2 tablespoons chile crisp, stirred before measuring
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1 tablespoon fish sauce
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2 garlic cloves, finely chopped
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Fine sea salt, to taste
Directions
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Peel off and trim pointed flaps of eggplant stem, leaving remaining stem intact. Using a fork, pierce eggplant all over 12 to 16 times. Place eggplant on a microwavable plate. Microwave on high until eggplant is soft, slightly deflated, and cooked through, about 6 minutes. Pierce the thickest portion of eggplant with a knife; if eggplant is not softened, microwave an additional 60 seconds. Let eggplant stand at room temperature until cool enough to handle, about 5 minutes.
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Thinly slice scallion, separating dark green parts from white and light green parts. Set scallion aside. Combine oil and chile crisp in a small microwavable bowl, and microwave on high until hot, about 1 minute and 30 seconds. Add fish sauce and garlic; let stand until garlic softens (garlic will immediately sizzle), about 10 seconds. Stir in white and light green parts of scallion. Set sauce aside.
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Trim stem end of eggplant, and cut eggplant in half lengthwise. Cut each half lengthwise into 1/2-inch-thick slices; transfer to a serving plate, and top with sauce. Season with salt to taste. Sprinkle with dark green parts of scallion.