Method
Pierce Japanese Aubergine with a fork all over (roughly 10 times). On a hot fire, place the aubergines directly onto the flame and scorch until the skin is black. Rotate to make sure all sides are equally chard. Allow to cool and then slice in half and let cool. The flesh inside is should be soft to the touch.
While the aubergine is cooling, make the scallion vinaigrette. On a low heat, mix the water and sugar. Once the sugar has dissolved, remove from the heat and cool. Add the vinegar, chilli sauce, garlic, fish caramel and lime juice, and whisk well. Re-heat the scallion vinaigrette and blanche the chopped green parts of the scallions (until they become soft).
Slice shallots and fry in oil. Remove when they turn light brown as they will continue to cook from the residual heat. Save the shallot oil.
Cut off the ends of the aubergine. Butterfly the aubergine by cutting it horizontally down the length. Using a spoon, slide it across the length of the aubergine and gently separate the skin from the aubergine meat, and cut across making bite-sized pieces.
Season with salt and pepper and top off with the cooked scallions from the scallion vinaigrette. Drizzle aubergine with shallot oil and garnish with crispy fried shallots.