Grilled Aubergine (Japanese) by brianjwood

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Grilled Aubergine (Japanese)
Submitted by brianjwood on August 05, 2002 at 7:37 am

DESCRIPTION
Grilled Aubergine (Japanese)

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
{Grilled Aubergine} .
THE JAPANESE AUBERGINE is a great deal smaller than the
Western variety. Like its larger brother, it is a versatile vegetable, particularly delicious when grilled.

Ingredients
10 Japanese aubergines
vegetable oil
soy sauce
1 Tbsp (15ml) ginger juice
1 Tbsp (15g) grated fresh
ginger

Preparation

Brush the aubergines lightly with vegetable oil and make a few
small holes with a toothpick to allow the oil and heat to penetrate.
Grill over a very hot charcoal fire until the skin becomes quite
dark. The skin will wrinkle and draw away slightly from the flesh
on the inside. Turn frequently for even grilling. Grilling should take about 20 minutes, depending on the size of the aubergines and the intensity of the heat.
When ready, remove the aubergines from the grill and immerse
them immediately in cold water. When they are cool enough to
handle easily, peel them and discard the skin.
Aubergines may be sliced or served whole. Place two on each
person's plate and top with a little splash of soy sauce and ginger juice. Garnish with more grated ginger, or a lemon wedge if desired.

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