Grilled Eggplant Recipe

Grilled Eggplant, or Yakinasu, is a traditional Japanese summer dish where eggplants are charred over direct flame or on a fish grill, then peeled. Chilled grilled eggplant is so refreshingly soothing in hot, humid weather that it’s a staple side dish in summer. Its smoky flavor is the ultimate taste of summer that everybody knows and loves in Japan.

Japanese eggplants are much thinner and a bit shorter than their American counterparts. They’re juicy with a slightly viscous consistency and are best eaten with simple cooking. Eggplants are often available year-round but are best in season during summer and most nutritious then. They are rich in vitamins and a good source of potassium and dietary fiber, and are considered helpful in preventing summer fatigue.

You can grill on direct flame over a gas stovetop, use a fish grill (which may take longer to cook), or use a portable butane stove cooktop if needed. It’s best to char the skin completely to make it easier to peel. While it may be easier to peel in water, this could make the eggplant too watery, so it’s best to just rinse it at the end. Seasoning for the grilled eggplant is very simple: a little grated ginger root, bonito flakes, and soy sauce . Charred eggplant already has a strong smoky aroma, so there’s no need to add a complicated sauce or anything else. Cook in the morning, chill in the fridge for several hours, and serve very cold for dinner. Hope you try this light, healthy, and delicious dish to beat the heat this summer!