Grilled And Chilled Japanese Eggplant

1. 1

   Prepare a charcoal fire.

2. 2

   Grill the eggplants over hot coals until soft, about 10 to 15 minutes, turning frequently.

3. 3

   Remove and set aside until cool enough to handle.

4. 4

   Combine the chicken broth, bonito flakes, soy sauce and rice wine in a saucepan. Simmer for 5 minutes.

5. 5

   Add the ginger and remove from the heat. Use a sharp knife to slice the eggplant lengthwise into 4 slices, without cutting through the stem end.

6. 6

   Fan each eggplant out on a platter and drizzle with the sauce.

7. 7

   Refrigerate until completely cool, or up to 24 hours, before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.