I’m always looking for new ways to cook Japanese eggplant. It is such a great vegetable to work with. You can roast, steam, or fry it. Also, the eggplant will absorb whatever flavor you will put into it.
For years, I have sworn against fish sauce because I don’t like the taste. Actually, this is the first time I used fish sauce, and I can’t believe how well it complements the other flavors of the dressing.
If you have a fryer use it because the hot oil will enhance the purple color, and if you have shishito peppers lying around, might as well use it for garnish.