Grilled Eggplant with Ginger

Name: Grilled Eggplant with Ginger (焼きなすと生姜)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 2 large eggplant (aubergines), about 330 g (11½ oz) each; 2 large eggplant (aubergines), about 330 g (11½ oz) each; 2 spring onions (scallions), finely shredded; 2 spring onions (scallions), finely shredded; 30 g (1 oz) fresh ginger, peeled and grated; ¼ cup (60 ml) soy sauce

焼きなすと生姜

Preparation info

Serves:
4

Difficulty
Easy
Ready in
25 min

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

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.

Ingredients

Fresh

2 large eggplant (aubergines), about 330 g (11½ oz) each

Asia
Japan
Side dish
Vegan
Summer

Method

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