Recipe by Chunkeebeef
This is a good side-dish to accompany a hot Japanese-style meal with sticky white rice. It has converted many a eggplant hater into liking this underappreciated vegetable. Be sure to not use too much oil, as the eggplant does appear to absorb a lot, but then re-releases it as it heats up. The final addition of the thin bonito flakes to the hot eggplant slices makes it appear as though the bonito flakes are "dancing". An exotic touch to a simple dish.
- canola oil or vegetable oil
- 3 large eggplants (aubergines)
- 4 tablespoons bonito flakes (katsuobushi)
- 5 tablespoons japanese soy sauce
Directions See How It's Made
- Thinly slice eggplant longways about 5mm width.
- In a large skillet add enough oil to thinly cover bottom of pan.
- When oil is very hot add the eggplant slices (don't overlap the slices).
- Turn the slices regularly until light golden brown.
- Repeat until all slices have been done.
- In the meantime, keep previously cooked slices warm under a grill on grease paper.
- Serve on a large heated dish in layers.
- Finally add the soy sauce and sprinkle bonito flakes over.