How to make: Japanese Grilled Eggplant
Author: Naoko Yoshioka
Recipe type: Main Dish, Vegetables
Cuisine: Japanese
Serves: 2 - 3
- 4 eggplants
- 1 knob fresh ginger
- 2 leaves green perilla
- 3 tbsp dashi stock
- 1½ tbsp soy sauce
- small quantity of dried bonito flakes
- Apply the blade edge of a knife at the boundary between the stem and calyx, and chop off the stem make a 1cm long vertical shallow incision on the skin.
- Heat a cooking grill, and put the eggplants, on it by side. Grill the surface completely by occasionally rolling on the grill. When the skin is crispy and inside soft, remove from the heat , and peel while soaking in chilled water with ice.
- Peel the ginger, and grate mix the dashi stock and soy sauce.
- Cut the eggplants into bite-size pieces, and arrange in a bowl or plate. Garnish with green perilla leaves, dried bonito flakes, and grated ginger.
There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう~^^/~~
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Recipe by Cooking Japanese Style at http://www.cookingjapanesestyle.com/2009/08/13/how-to-make-japanese-grilled-eggplant/
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