This dish reminds me of Japanese summers, when eggplant is in season. It’s a great accompaniment to udon or soba noodles with a cold broth.
Heat a chargrill pan over medium heat. Put the whole eggplant in the pan and grill for about 15–20 minutes, turning often, until the skin is charred. Test with a skewer to see if the eggplant are soft enough. Don’t worry much if the skin is really charred since the smokiness is an important part of this dish’s flavour.
When the eggplant are cool enough to handle, peel the skin from the top to the bottom. Cut both eggplant in half lengthways, then cut each half into two strips so that you have eight long pieces.
Serve the eggplant strips in a bowl, topped with the spring onion and grated ginger, and drizzled with the soy sauce.
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