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Grilled eggplant | White rice.com Channel's recipe transcription

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White rice.com channel

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Ingredients

eggplant : Two
Grated ginger : a little
Bonito bonito flakes : a little
soy sauce : Appropriate amount

Time required

20minutes

Procedure

1) Prepare 00:10
For eggplants, make a shallow cut at the base of the calyx with a knife, cut off the long calyx, and cut off the calyx a little so as not to cut off the calyx.
2) Put on fire 00:31
Arrange the eggplants in the center of the grill and heat them. The heat is medium or slightly weaker than medium heat, and it is cooked slowly.
3) Rotate and bake the whole 01:15
When the skin is slightly burnt and burnt, rotate it little by little and bake the whole evenly. It takes about 10 minutes to bake the whole thing, and it's OK if the bamboo skewers fit in smoothly.
4) Peel 02:03
Transfer the roasted eggplant to a cutting board and allow it to cool slightly until it is touched by hand. Prepare a bamboo skewer, scoop the skin near the calyx with a bamboo skewer, and then peel it while pressing the skin with your fingers.
5) Carve 02:25
When all is peeled off, cut it into pieces of your choice. Sprinkle bonito flakes and eat with grated ginger and soy sauce.

Point

・ Because it is easy to burn, cut off the long calyx.
・ This time, I used a gridiron to bake, but you can also use grilled fish. In either case, the amount to bake at one time should be 1-2.
・ Never soak eggplants in water after baking. The key to making eggplant is not to let the original taste of eggplant escape. Peel without soaking in water.
・ Because it is a simple cooking method, prepare as fresh eggplant as possible.
-If you peel it off and wrap it tightly in a wrap, it can be stored frozen. Eat after thawing naturally and heating.