Yaki Nasu translates to grilled eggplant, but you really need to blacken it over direct heat or under a broiler (just as you would prepare a roasted red pepper.) This helps to give it an extra smoky flavor. The nice aroma of grilling eggplant always reminds me of summer in Japan. Even when it was really hot in Japan and I had little appetite, I could always eat a smooth and silky eggplant with fresh grated ginger and soy sauce easily – especially with a very cold glass of Sapporo beer!
|Yaki Nasu, Grilled Eggplant 焼きなす|| |
- Eggplant preferably Japanese (or Chinese) eggplant
- Grated fresh ginger
- Katsuobushi (optional)
- Soy sauce
- Place eggplants on a baking tray and poke 2 or 3 holes into each with a fork. Broil until the skins are mostly blackened or alternately grill over an open flame. Cool slightly, and remove the skin.
- Place the peeled eggplant into a colander, and let it drain for 30 minutes. I skip this process if I am using Japanese or Chinese eggplants since they have less bitterness.
- Slice eggplant into a bite size pieces, and serve with grated fresh ginger, katsuobushi and soy sauce on top. It can be served at room temperature or at refrigerator temperature.