Ideal for Summer
The Essence of Simplicity
This Japanese way of grilling Eggplants is ideal for summer. Quick and easy, and the simple sauce brings out the essential flavor of the Eggplant. Another Japanese classic way of preparing the same vegetable is Eggplant with Miso and Sesame.
Grilled Eggplant / 焼き茄子
4 medium Eggplants preferably long-stemmed Asian type
2 tablespoons Lemon Juice or Rice Vinegar
2 tablespoons Soy Sauce
¼ cup dried Bonito Flakes,Katsuobushi かつお節
Skewer each Eggplant lengthwise with a long metal skewer. Grill the Eggplants over direct heat, either hot charcoal or in a bass broiler until the skin blisters. Turn them frequently until the skin is charred all over. Remove the Eggplants from the skewers and plunge them in ice water.
With a dull knife, scrape off all the charred skin, leaving the main Eggplant intact. The inter pulp should be moist and tender, and a light greenish-brown color. Dry them well on paper and refrigerate at least a quarter hour.
When ready to serve, prepare a sauce by mixing the Lemon Juice or Vinegar and the Soy Sauce. Pour over the Eggplants. Top them with dried Bonito Flakes, Katsuo.bushi かつお節.