Grilled Japanese Eggplant (Yaki Nasu)
A very easy and delicious appetiser/side dish, Grilled Japanese Eggplant is called ‘Yaki Nasu’ in Japanese. The perfectly grilled eggplant is traditionally eaten with ginger, bonito flakes and a little bit of soy sauce. The eggplant melts in your mouth.Omit bonito flakes to make it a vegetarian dish.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 4 small eggplants (, about 100g/3.5oz each (note 1))
- Soy sauce to serve
- 4 tbsp bonito flakes
- 1 tbsp grated ginger
- Finely chopped shallots/scallions ((optional))
Instructions
- 1
If your eggplant has a long stem, cut it short (easier to handle grilling).
- 2
Place a knife crosswise at the top of each eggplant, just below where the fruit starts. Then move the knife around the eggplant to make a shallow incision (see the photo in the post).
- 3
Place the eggplants on a grill net over a stove or BBQ grill grates (note 2).
- 4
Cook for about 10 minutes. Rotate the eggplants occasionally to cook all around the surface of the eggplants. Part of the eggplant skin should get burnt.
- 5
When the inside of the eggplant is soft, transfer to a cutting board.
- 6
Starting from the top of the eggplant where you made an incision around the eggplant, peel the skin off. It is easier to do this while still hot.
- 7
Cut the tip off, then cut the flesh into bite size pieces (note 3).
- 8
Plate the eggplant, topped with bonito flakes and grated ginger. If using shallots, sprinkle over it.
- 9
Serve with soy sauce while hot, at room temperature or even chilled (note 4).
- 10
Pour soy sauce over and eat with some toppings.