Kitchen Culture


tasty tidbits from the old-fashioned Japanese Kitchen


YAKINASU

Roasted Eggplant  焼き茄子



Throughout the summer months in Japan, plump and dark, tender-skinned eggplants can be found in every market and grocery store. As fall approaches, eggplant skins toughen a bit, and that is when roasted eggplant is especially good.
Although this dish can be served hot, peeled as it is taken from the grill and drizzled with soy sauce, though roasted eggplant that has been allowed to cool in stock ohitashi-style is also wonderful.

Once cooled, the yakinasu can be chilled for up to 24 hours.