Grilled Japanese Eggplant (Yaki Nasu)

Method10 steps · about 15 min

1. 1

   Step 1: Shorten any long stems on the four small eggplants so they are easier to turn on the grill.

   Uses 4 small eggplants, about 100 g each

2. 2

   Step 2: Make a shallow ring-shaped incision around the top of each eggplant, just below its cap. Leave each eggplant whole for grilling.

   Uses Four trimmed whole eggplants

3. 3

   Step 3: Heat a barbecue or a grill net over a gas burner to medium to medium-high heat. Put the four prepared whole eggplants on the grill.

   Uses Four scored whole eggplants

4. 4

   Step 4: Grill for about 10 minutes, turning occasionally so all sides cook and patches of skin char. Continue until the flesh is soft throughout.

   Uses Four whole eggplants on the hot grill

5. 5

   Step 5: Once the eggplants are soft inside, lift them onto a cutting board with tongs.

   Uses Four fully softened grilled eggplants

6. 6

   Step 6: While the eggplants are still hot, use the incision near the cap to start peeling away the charred skin. Handle them with tongs or protect your hands from the heat.

   Uses Four hot grilled eggplants

7. 7

   Step 7: Discard the skins and stem ends, then cut the peeled flesh into bite-size pieces.

   Uses Peeled grilled eggplant flesh

8. 8

   Step 8: Choose the serving temperature: use the peeled flesh warm, let it cool briefly for serving at room temperature, or refrigerate it without toppings for a chilled dish. Keep chilled eggplant refrigerated until serving.

   Uses All peeled, cut eggplant flesh

9. 9

   Step 9: Divide the eggplant between two side-dish plates. Top each with 2 tbsp bonito flakes and ½ tbsp grated ginger, using the full 4 tbsp bonito and 1 tbsp ginger across both plates. Add finely chopped scallions if using.

   Uses Eggplant ready at the chosen serving temperature · 4 tbsp bonito flakes · 1 tbsp grated ginger · Finely chopped scallions, optional

10. 10

    Step 10: Drizzle the eggplant with soy sauce to taste and serve with its toppings.

    Uses Two topped eggplant side dishes · Soy sauce, to taste for serving