Mikrovågsgrillad aubergine med rökig grön lökolja

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1. 1
   Peel off the pointy flaps of the eggplant cap but leave the stem intact, then, using a fork, poke the eggplant twelve to sixteen times all over. Put the eggplant on a microwave-safe plate and microwave on high for about 6 minutes, until soft, a bit deflated looking, and cooked through (poke a knife into the thickest part). If you’re unsure, cook for another minute or so. Let the eggplant sit at room temperature for 5 minutes, or until cool enough to handle
2. 2
   Meanwhile, in a small saucepan over medium-low heat, warm the canola oil and smoked paprika. After 3 to 4 minutes, when the oil is fragrant, hot, and a deep orange color, add the garlic and fish sauce. Let bubble and sizzle for roughly 10 seconds to combine and lightly cook the garlic, then add the green onion, stir, and, when softened (another 10 seconds), remove from the heat. Let cool for a few minutes before tasting; if needed, add salt, a pinch at a time, to obtain a robust, savory finish. Set the sauce aside.
3. 3
   Trim the stem end of the eggplant and cut the eggplant lengthwise into slices, each a good ½ inch thick. Cut each slice lengthwise into long spears as wide as your thumb. Leave as dramatic spears, or cut them crosswise to more easily maneuver. Transfer the spears to a serving plate, leaving behind the goopy liquid that the eggplant naturally releases. Top the eggplant spears with the sauce.
4. 4
   At the table, gently mix the eggplant and sauce to combine the flavors, and serve.