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1
Cut the stem ends off.
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2
They look better if you leave the calyxes on, but I take 'em off!
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3
The prickly parts can hurt you, and it's easier to eat the eggplants with the tops off.
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4
Score the surface of the eggplants lengthwise 4 to 5 times.
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5
Grill the eggplants until they are charred and pitch black on the surface.
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6
(This is important!)
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7
They are done if they are completely limp when you press on them with chopsticks!
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8
I grilled them in our toaster oven on medium heat for 22 minutes.
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9
If your grill only cooked one side at a time, turn the eggplants over halfway through.
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10
Peel the skin slowly starting from the stem end (the top).
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11
When you pinch up the skin to start peeling, be sure not to pinch up any of the flesh underneath!
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12
This is very important!
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13
!
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14
Even if the skin breaks as you peel it because you're peeling it so thinly, be sure to only pinch up the skin, not the eggplant flesh!
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15
Here's a photo of 3 completely peeled eggplants.
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16
Arrange on serving plates, top with bonito flakes, soy sauce and so on, and enjoy.
