Sue Lau's Note:
A Japanese restaurant favorite. May be best suited for the more experienced fan of Japanese cuisine.
My Private Note
Units: US | Metric
- 1Bring seasoning ingredients to a boil in a small saucepan and let cool.
- 2Bring sauce to a boil in a small saucepan and let cool.
- 3Grill eggplants whole on a wire rack on grill until they are soft and feel tender.
- 4Test with your finger or a toothpick to see how soft it is.
- 5Place in cold water to cool; then peel and pat dry.
- 6Put eggplant in seasoning liquid; allow to sit for at least 10 minutes.
- 7Remove eggplant and cut into bite-size pieces.
- 8Place eggplant into serving dish; top with some sauce and a few bonito flakes; serve at room temperature or chilled.
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Nutritional Facts for Japanese Grilled Eggplant (Aubergine) (Yaki Nasu)
Serving Size: 1 (93 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 44.1
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1282.2 mg
- Total Carbohydrate 8.2 g
- Dietary Fiber 4.1 g
- Sugars 3.1 g
- Protein 3.5 g
The following items or measurements are not included: