Wash the eggplants and place them in the oven at 390°F (200°C) with the top heat on for about 30 minutes until cooked (turn them over after 15 minutes and continue roasting).

Remove the eggplants and peel off the skin. You can leave them whole or cut them into pieces. I prefer to leave them whole and score them lengthwise with a fork for a better appearance.

Chop the green onions and add a pinch of salt. Heat a little cooking oil until hot, then pour it over the onions to make scallion oil. It smells amazing.

Mix the sauce: 2 tablespoons sugar, 3 tablespoons fish sauce, and add minced garlic and chili. Drizzle over the eggplants on a plate.

Top with scallion oil, sprinkle with roasted peanuts, and enjoy. It's delicious with rice.

With just under 20,000 VND, you can make a delicious and nutritious dish for your family.