Japanese Appetizers, Soups and Noodles Recipes - Grilled Eggplant Salad with Ginger and Bonito Flakes Recipe

Ingredients

• 1 lb (500 g) slender Japanese eggplants

• 4 tablespoons Basic Dashi Stock (see recipe) or 1/4 teaspoon dashi stock granules dissolved in 4 tablespoons hot water

• 1 tablespoon Japanese soy sauce

• 1 in 2 1/2 cm young ginger, grated

• 1/2 cup (5 g) dried bonito flakes, to garnish

---

Method:

1. Prick the skin of the eggplants in a few places with a toothpick to prevent them from bursting during cooking. Grill the eggplants under a very hot broiler or grill, turning frequently until the skins are slightly blackened and the flesh is soft.

2. Remove from the grill, plunge into a basin of cold water, drain and peel off the skins. Cut the eggplant into strips lengthwise or crosswise into sections.

3. Combine the dashi stock and soy sauce in a bowl. Arrange the eggplants on individual serving plates and drizzle with a bit of the sauce mixture. Top with grated ginger and sprinkle with bonito flakes.