Japanese-Style Broiled Eggplant With Bonito, Scallions, and Ginger

[Photograph: Vicky Wasik]

Sometimes seen as an in-season special at yakitori places, this eggplant dish is almost as good when made using the broiler as it is hot off a grill, since the charred skin will impart a little smokiness even if you aren’t using charcoal. That quality in the eggplant is accentuated by the slightly smoky katsuobushi, or flakes of cured, smoked, and dried bonito, and offset by the sliced scallions and spicy grated ginger.

Published at Wed, 11 Jul 2018 10:27:28 +0000