Ca Tim Nuong Mo Hanh with Ground Turkey and Steamed Jasmine Rice

Preheat your broiler to high. Prick the eggplant with a fork several times and place it directly under the broiler, turning occasionally until the skin is charred and papery and the flesh has collapsed into a creamy, smoky interior (about 15-20 minutes).

While the eggplant roasts, heat a non-stick pan over medium-high heat. Add 1g of oil and sauté the ground turkey until browned and crispy, seasoning with a splash of fish sauce.

In a small bowl, whisk together the fish sauce, lime juice, and palm sugar until the sugar is dissolved to create a bright, savory-sweet dressing.

Prepare the 'mo hanh' (scallion oil) by heating the remaining oil until shimmering, then pouring it over the chopped scallions in a heat-proof bowl; it should hiss and turn bright green.

Peel the charred skin off the eggplant and split the flesh open on a serving plate. Top with the cooked turkey, drizzle generously with the nuoc cham dressing, and spoon the warm scallion oil over the top.

Serve alongside a warm bowl of fragrant steamed jasmine rice. The dish should balance the smoky char of the eggplant with the sharp, salty, and sweet notes of the Vietnamese dressing.