Whole Grilled Japanese Aubergine with Lemon and Soy Sauce

Ingredients for Whole Grilled Japanese Aubergine with Lemon and Soy Sauce

• 2 tablespoons soy sauce

• 20ml lemon juice

• 2 teaspoons olive oil

• 4 Japanese aubergines (about 450g )

• 60ml katsuobushi, dried, shaved bonito flakes (a type of tuna), optional

How to make Whole Grilled Japanese Aubergine with Lemon and Soy Sauce

Whisk together the soy sauce, lemon juice, and olive oil in a bowl to make the dressing; set aside. Score the stem end of each aubergine, making a circular cut in the skin (this will make the aubergine easier to peel). Poke a few holes into the aubergines with a skewer or fork to allow steam to escape as they grill.

Preheat a grill to medium. Grill for about 8 minutes, turning the aubergines a quarter turn every 2 minutes. Try to grill the aubergine all around. Test the aubergines for doneness by pressing against their sides with a pair of tongs. If the aubergines give easily, they're ready. Transfer the aubergines to a plate.

As soon as the aubergines are cool enough to handle, carefully peel off the skin (the skin comes off more easily if the aubergine is warm; don't let it cool completely). Once you've removed the skin, remove the stems, and slice each aubergine into 4 pieces, cutting on an angle. Transfer the aubergine slices to a platter. Drizzle with dressing, sprinkle with the bonito, and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.