Smoky and juicy eggplant with grated ginger and soy sauce
- 1 tsp ginger root (grated)
- 2 eggplants
- Katsuobushi bonito flakes
- soy sauce
US Customary - Metric
Grate ginger. Remove the calyx of eggplants.
Grill eggplants directly over the flame of a gas stovetop or use a portable gas stove. Rotate and cook the whole vegetable for 4-5 minutes.
Cool for a couple of minutes until able to handle. Peel off the charred skin. Rinse lightly to remove any specks of skin, and pat dry with paper towels. Cut into 3 pieces. Chill for a few hours.
Plate the eggplants, and top with bonito flakes, grated ginger root, and soy sauce.