Japanese Grilled Eggplant (Aubergine) (Yaki Nasu)

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READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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