Grilled and Chilled Japanese Eggplant

Name: Grilled and Chilled Japanese Eggplant
Total time: 25 min
Yield: Eight servings
Cuisine: japanese
Ingredients: 16 small Japanese eggplants, no longer than 5 inches; 1 cup chicken broth, homemade or low-sodium canned; 2 tablespoons dried bonito flakes; 2 teaspoons soy sauce; 1 teaspoon sweet rice wine; 4 tablespoons grated fresh ginger

By Molly O'Neill

Total Time: 25 minutes, plus up to 24 hours' refrigeration
Rating: 4(30)
Comments: Read comments

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Ingredients

Yield:Eight servings

16small Japanese eggplants, no longer than 5 inches
1cup chicken broth, homemade or low-sodium canned
2tablespoons dried bonito flakes
2teaspoons soy sauce
1teaspoon sweet rice wine
4tablespoons grated fresh ginger

Ingredient Substitution Guide

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Preparation

Step 1
Prepare a charcoal fire. Grill the eggplants over hot coals until soft, about 10 to 15 minutes, turning frequently. Remove and set aside until cool enough to handle.
Step 2
Combine the chicken broth, bonito flakes, soy sauce and rice wine in a saucepan. Simmer for 5 minutes. Add the ginger and remove from the heat. Use a sharp knife to slice the eggplants lengthwise into 4 slices, without cutting through the stem end. Fan each eggplant out on a platter and drizzle with the sauce. Refrigerate until completely cool, or up to 24 hours, before serving.