Only in the autumn.

Mission, grilled eggplant topped with the authentic bonito flakes (researched 27th Sep 2013)

 

 

 

 

 

It's full on autumn here in Nara Japan. Today, I'll let know an eggplant dish that is very much in season.

As I told you before, eggplant is the best in the autumn. Now, eggplant

Is not only juicy but fully pumped. In addition, the dish requires good bonito flakes to be topped with.

Coincidently, I have the authentic bonito flakes from The specialized grocer (researched 18 Sep 2013) in the fridge to be used today.

 

This is how my wife cooked at her kitchen.

1, wash an eggplant well under running water.

2, cut the head end off.

 

3, preheat the grill.

 

4, prick an eggplant by a stick from the tail end (half the way)

 

5, grill as many as you want, grill 'em till skin gets burnt (heat one side to the other, takes around 20-30mim) 

6, skin off the burnt eggplants.

 

7, cut one into a bite size.

To serve.

1, put the pieces  in a nice bowl.

2, let it cool. (normally, grilled eggplant is served cold)

 

3, top 'em with bonito flakes (enough to cover)

4, trace soy sauce before eating.

 

Conclusion

Grilled eggplant is normally served as a side dish, is occasionally served

a Whole at places like "izakaya" 居酒屋. 

 

Hope you to enjoy the dish.