Grilled and Chilled Japanese Eggplant
Published May 21, 1994
- Total Time
- 25 minutes, plus up to 24 hours' refrigeration
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Ingredients
16 small Japanese eggplants, no longer than 5 inches
1 cup chicken broth, homemade or low-sodium canned
2 tablespoons dried bonito flakes
2 teaspoons soy sauce
1 teaspoon sweet rice wine
4 tablespoons grated fresh ginger
Preparation
- Step 1
Prepare a charcoal fire. Grill the eggplants over hot coals until soft, about 10 to 15 minutes, turning frequently. Remove and set aside until cool enough to handle.
- Step 2
Combine the chicken broth, bonito flakes, soy sauce and rice wine in a saucepan. Simmer for 5 minutes. Add the ginger and remove from the heat. Use a sharp knife to slice the eggplants lengthwise into 4 slices, without cutting through the stem end. Fan each eggplant out on a platter and drizzle with the sauce. Refrigerate until completely cool, or up to 24 hours, before serving.
Private Notes