Yaki Nasu — Japanese Grilled Eggplant
Servings 2
Calories 150kcal
Ingredients
- 2 Eggplants medium sized
- 2 cloves Garlic
- 0.5 square cm Fresh ginger
- Green onion couple of sprigs for serving
- 1 tbsp Bonito flakes
- Ponzu sauce to taste
Instructions
- Halve the eggplants lengthwise and roast cut-side up at 220°C (430°F) for 25–35 minutes. They should be soft and slightly collapsed. If a fork doesn’t slide in easily, they’re not ready.
- Scoop out the eggplants flesh or peel off the skin carefully.
- Place the eggplants on a plate and let sit for 5 minutes. Drain off any liquid.
- Grate or finely mince the garlic and ginger until almost paste-like.
- Plate the eggplants, drizzle with ponzu (or soy sauce), sprinkle with green onion and bonito flakes if using.
- Serve warm.
Video
Notes
If you don’t have access to Ponzu, here’s a quick homemade version that works great:
- 100 ml low-sodium soy sauce
- 100 ml citrus juice (mix of lemon + orange)
- 1 tbsp sugar or sweetener + 1 tbsp water (or 2 tbsp mirin if you have it)
- Zest of 1 lemon