Grilled Eggplant | Yaki Nasu

This version is the laziest way to serve Japanese grilled eggplants — with store-bought sauce and toppings. Several Japanese sauces are great with grilled eggplants, and Okonomi is one. Okonomi sauce is based on fruit and vegetable purees, sweet syrups, brewed vinegar, soy sauce, spices, and extracts. It is sweet and savory and packed with umami. If you want to add some heat to the dish, add some shichimi togarashi or ground sanshō to the topping. Furikake is a dry Japanese seasoning meant to be sprinkled on cooked rice, vegetables, and fish. There are many types of furikake available in Asian stores. It has become so popular you can now find it in the Asian food section of many supermarkets.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat grill on high. Wash and prepare eggplants for grilling: make 5-6 scores and a hole in the center for steam to escape during the grilling.

Step 2

Grill on high heat until completely soft and with charred skin. Let them cool down to room temperature, cut off the stem, and peel.

Step 3

Slice peeled eggplant across to 1" long portions and serve them vertically with some Okonomi sauce and sprinkled with salt and furikake.

Step 4

Slice peeled eggplant to make 4-6 long strips and make little "nests." Serve with some Okonomi sauce and sprinkle with the furikake of your choice.

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