recipes 16

Grilled Eggplant with Ginger and Bonito Flakes


8 min


10 min


[Total: 2    Average: 4/5]

recipes 16


  • 1 ‏lb (500 g) slender Japanese eggplants
  • 4 ‏tablespoons Basic Dashi Stock* or ¼ teaspoon dashi stock granules dissolved in 4 tablespoons hot water
  • 1 ‏tablespoon soy sauce
  • 1 ‏in (2 ½ cm) young ginger, grated
  • 1/2 ‏cup (5 g) dried bonito flakes


Prick the skin of the eggplants in a few places with a toothpick to prevent them from bursting during cooking. Grill the eggplants under a very hot broiler or grill, turning frequently until the skin are slightly blackened and flesh is soft.

Remove from the grill, plunge into a basin of cold water, drain and peel off the skins. Cut the eggplants into strips lengthwise or crosswise into sections.

Combine the dashi stock and soy sauce in a bowl. Arrange the eggplants on individual serving plates and drizzle with a bit of the sauce mixture. Top with grated ginger and sprinkle with bonito flakes.


*Basic Dashi Stock

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