Whole Grilled Japanese Eggplant

Whole Grilled Japanese Eggplant

Japanese eggplants have thin skins and few seeds, just meaty, flavorful flesh that transforms into tender, creamy textured, fragrant, and smoky, this is a great side dish

Ingredients:

  • 2 tablespoons soy sauce
  • 4 teaspoons lemon juice
  • 2 teaspoons olive oil
  • 4 Japanese eggplants (about 1 pound)
  • 1/4 cup katsuobushi, dried, shaved bonito flakes (a type of tuna), optional

Grilled-Eggplant

Preparation:

Whisk together the soy sauce, lemon juice, and olive oil in a bowl to make the dressing; set aside. Score the stem end of each eggplant, making a circular cut in the skin (this will make the eggplant easier to peel). Poke a few holes into the eggplants with a skewer or fork to allow steam to escape as they grill.

Preheat a grill to medium. Grill for about 8 minutes, turning the eggplants a quarter turn every 2 minutes. Try to grill the eggplant all around. Test the eggplants for doneness by pressing against their sides with a pair of tongs. If the eggplants give easily, they’re ready. Transfer the eggplants to a plate.

As soon as the eggplants are cool enough to handle, carefully peel off the skin (the skin comes off more easily if the eggplant is warm; don’t let it cool completely). Once you’ve removed the skin, remove the stems, and slice each eggplant into 4 pieces, cutting on an angle. Transfer the eggplant slices to a platter. Drizzle with dressing, sprinkle with the bonito, and serve.

Makes 4 servings