Serves 2
15 min
Japanese-Style Broiled Eggplant With Bonito, Scallions, and Ginger
Recipe GLPR68570089093a77
Tender Japanese eggplants are broiled until soft and lightly charred, then topped with silky dried bonito flakes that gently wave from the residual heat, fresh ginger, and scallions. A simple, elegant dish that highlights the delicate flavors of the vegetables and the umami of the bonito, finished with a drizzle of soy sauce.
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Ingredients
2 whole Japanese eggplants or other slender eggplants (about 10 ounces total)
2 scallions, white and light-green parts only, thinly sliced
5 grams katsuobushi (Japanese dried-bonito flakes), preferably the larger, feathery flakes called hanakatsuobushi
½ inch knob One 1/2-inch knob ginger, peeled and grated
Soy sauce, for serving
Directions
Preheat your broiler to high heat. Line a baking sheet with aluminum foil for easy cleanup.
Trim the stem and bottom ends from the Japanese eggplants. Cut each eggplant in half lengthwise to create two flat-sided pieces.
Place the eggplant halves cut-side up on the prepared baking sheet. Position the baking sheet about 4 to 5 inches below the broiler element.
Broil the eggplant for 4 to 5 minutes, until the flesh is very tender when pierced with a knife and the surface shows light charring. The eggplant should be completely cooked through.
Remove the baking sheet from the broiler. While the eggplant is still hot, top each half generously with the katsuobushi flakes. The heat will cause them to dance and wave slightly.
Sprinkle the grated ginger evenly over the bonito flakes, then scatter the sliced scallion whites and light-green parts on top.
Drizzle each eggplant half with soy sauce to taste. Serve immediately while still warm.
