Charred Eggplant with Scallion-Ginger-Chili Oil

• 2 globe eggplant, whole and unpeeled
• 5 tbsp neutral oil, divided
• 6 scallions, green and white parts finely sliced
• 1 tbsp fresh ginger, peeled and minced
• 4 clove garlic, smashed and minced
• 2 tbsp Sichuan chili flakes, medium-heat
• 1 1/2 tbsp toasted sesame oil
• 2 tbsp soy sauce, preferably Pearl River Bridge
• 1 tbsp Chinkiang black vinegar
• 1 tsp sugar
• 1 tbsp toasted sesame seeds
• flaky sea salt, to taste
• steamed jasmine rice, to serve alongside

1. 1

   Char the eggplants directly over an open gas flame on medium-high, turning every 2 to 3 minutes with tongs. The skin should blacken and blister on all sides and the flesh underneath should feel completely soft when pressed, 12 to 15 minutes total. If you don't have a gas stove, use a grill or broiler at close range.

2. 2

   Move the charred eggplants to a plate and let them rest until cool enough to handle, about 5 minutes. Peel off the blackened skin in strips with your fingers or the back of a knife, leaving the stems attached so each eggplant holds together.

3. 3

   Heat 2 tablespoons of the neutral oil in a small saucepan over medium-low. Add the minced ginger and garlic and cook gently until fragrant and just starting to turn golden, about 1 minute. The garlic can turn bitter in seconds if you walk away, so stay right there.

4. 4

   Add the Sichuan chili flakes off the heat and let them bloom in the warm oil for 30 seconds, stirring constantly so they toast rather than scorch.

5. 5

   Return to low heat and add the remaining 3 tablespoons of neutral oil, the sesame oil, soy sauce, Chinkiang vinegar, and sugar. Simmer for 1 minute until the sugar dissolves and the oil turns a deep orange-red.

6. 6

   Remove from heat and stir in the sliced scallions, reserving a small handful for garnish. The residual heat softens them just enough without cooking away their bite.

7. 7

   Split each peeled eggplant lengthwise down the middle without cutting all the way through, then open it gently like a book on a serving platter.

8. 8

   Spoon the hot scallion-ginger-chili oil generously over the eggplants, making sure to get the solids into every crevice. The eggplant should look glossy and deeply saturated with the oil.

9. 9

   Scatter the reserved scallions and toasted sesame seeds over the top and finish with flaky sea salt. Serve immediately with steamed rice.

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