Yaki Nasu (Grilled Eggplants) is another summer time favorite! The aroma of the grilled eggplants, the katsuobushi (bonito flakes) and the woody scent of the sesame seeds make this dish --- sooo delicious and flavorful! Trust me it's worth the extra time. Itadakimasu! Enjoy! Recipe (serves 2)2 Japanese eggplants1 tablespoon ground white sesame seedsbonito flakes for garnishsoy sauce1. Leaving the the stem intact, carefully remove the calyx of the eggplant. 2. Make 3-4 slits on the outer surface of skin. Be careful not to cut too deep. 3. Heat grill on high. If you don't have a stovetop grill, you can also use a cast iron grill, or broil the eggplant using a toaster oven:)4. Char the entire eggplant. Skin should be black and the inside soft to touch. About 15 minutes. 5. Once charred, remove from heat and peel skin immediately. Be careful not to burn your hands! If you like, you may blanch the eggplants in a quick ice bath to cool down, or just wait a few minutes until you're able to safely peel the skin. 6. Cut the eggplants into even pieces and plate. 7. Sprinkle some sesame seeds, top with bonito flakes and drizzle soy sauce. 8. Itadakimasu! Enjoy!PLEASE SUBSCRIBE! THANK YOU! You can also find me on Instagram @gracesjapanesecookingHope to see you there!
