These eggplants are delectable served with almost any fried or braised meat, fish or poultry dish. Choice in the final seasoning—a sprinkling of dried bonito, a small mound of grated ginger, or a dab of mustard—lets you suit your own mood or menu.
Lay the eggplants on a net over direct heat. Grill them over medium heat for about 10–15 minutes, turning them several times. The skin will wrinkle and the pulp soften. Peel or scrape away the skin with a dull knife to expose the tender yellowish pulp beneath. The Japanese like to keep the stems attached, but you can slice them off if you prefer before transferring each eggplant to a small shallow bowl.
In a small saucepan, combine the soup stock, soy sauce and syrupy rice wine and, stirring, bring it to a simmer. Ladle
© 1986 Elizabeth Andoh. All rights reserved.