During my culinary adventures on Shikoku Island, I stumbled upon this incredible starter that quickly became a favorite. While the traditional recipe calls for grilling whole aubergines, I’ve streamlined the process by cutting them in half, which not only speeds up the cooking but also keeps all those delicious flavors intact. Trust me, this time-saving twist will become a go-to in your kitchen!
Secret Ingredient — Ponzu Sauce
Ponzu sauce is a Japanese condiment that combines citrus juice with soy sauce to create a tangy, umami-rich flavor. Traditionally, it’s made with yuzu or lemon juice, but you can find versions with lime or other citrus fruits. It’s a versatile sauce used in a variety of dishes, from dipping sauces for sushi and sashimi to dressings for salads and marinades for meats. Its bright, zesty flavor complements the rich taste of dishes like grilled aubergine, adding a refreshing contrast.
Ingredients
Instructions
- Aubergines, 2 pcs
- Ginger, 0.5 cm piece
- Garlic, 2 cloves
- Ponzu/Soy sauce, 3 tbsp
- Spring onion
- Salt
- Oil
- Prepare the Aubergines: Slice the aubergines in half lengthwise and make a few shallow incisions in the flesh. Arrange them on a baking tray, brush generously with oil, and sprinkle with a pinch of salt.
- Roast to Perfection: Roast in a preheated oven at 220°C (428°F) until the aubergines are tender and beautifully golden, about 20-25 minutes.
- Flavor Boost: While the aubergines are roasting, finely chop the garlic, ginger, and spring onion.
- Finish with Flair: Once the aubergines are done, carefully scoop out the soft flesh and transfer it to a serving plate. Sprinkle the garlic and ginger over the top, drizzle with ponzu sauce for a tangy kick, and finish with a generous sprinkle of Bonito flakes. Garnish with chopped spring onion for a fresh, crisp touch.
- Serve & Enjoy: This dish is perfect as a starter or a light side. Enjoy the umami-packed flavors that will transport you straight to the heart of Shikoku!