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    You are in: Home / Recipes / Japanese Grilled Eggplant (Aubergine) (Yaki Nasu) Recipe
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    Japanese Grilled Eggplant (Aubergine) (Yaki Nasu)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Sue Lau's Note:

    A Japanese restaurant favorite. May be best suited for the more experienced fan of Japanese cuisine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Seasoning

    Sauce

    Directions:

    1. 1
      Bring seasoning ingredients to a boil in a small saucepan and let cool.
    2. 2
      Bring sauce to a boil in a small saucepan and let cool.
    3. 3
      Grill eggplants whole on a wire rack on grill until they are soft and feel tender.
    4. 4
      Test with your finger or a toothpick to see how soft it is.
    5. 5
      Place in cold water to cool; then peel and pat dry.
    6. 6
      Put eggplant in seasoning liquid; allow to sit for at least 10 minutes.
    7. 7
      Remove eggplant and cut into bite-size pieces.
    8. 8
      Place eggplant into serving dish; top with some sauce and a few bonito flakes; serve at room temperature or chilled.

    Ratings & Reviews:

    • on September 23, 2009

      55

      Delicious! Thank you! I only had one type of shoyu and the recipe worked fine.

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    30%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1282.2 mg
    53%
    Total Carbohydrate 8.2 g
    2%
    Dietary Fiber 4.1 g
    16%
    Sugars 3.1 g
    12%
    Protein 3.5 g
    7%

    The following items or measurements are not included:

    bonito flakes

    dashi

    dashi

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