Advertisement
Yaki-Nasu
Grilled Aubergine
- Serves
4
- Difficulty
Easy
By Miss South
Published 2014
This is one of my favourite dishes at Okan and can be served hot or cold. It can be served as it is for a wonderful silky vegetarian dish or topped with miso buta soboro (minced pork).
Ingredients
2 200 g 1 400 g
Method
Run a knife round the hull of the aubergine to slightly separate the green stem from the body.
Grill the aubergines whole until they are soft and wilted and the skin has blackened and blistered. Holding the top of each one with a cloth or gloves, peel while they are still hot: the skin will come away easily. Cut the aubergine into pieces and serve scattered with the grated ginger and
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe