Grilled eggplant slices topped with bonito flakes and green onions, drizzled with soy sauce.

GRILLED EGGPLANT WITH GINGER DASHI

 Ingredients:

  • 2 medium eggplants, cut into 3/4" slices (8 slices total)

  • 1 oz. canola or mild flavor oil

  • 6 oz. Dashi broth

  • 1.5 oz. best quality soy sauce

  • 2 tsp. ginger, grated

  • 1 tsp. sugar

  • Kosher salt

  • Green onions, thinly sliced

  • Bonito shavings

Tools:

  • 4 - The Chef’s Press, 13 oz.

  • Pastry brush

  • Grill Pan

Directions:

  • Heat your grill pan to medium-high (375 degrees).

  • Brush the eggplant slices lightly with oil and season with salt.

  • Grill the eggplant 4 slices at a time, using one 13 oz. press per slice. The eggplants should cook for 3-4 minutes per side, turning 90 degrees for attractive cross marks.

  • Combine the Dashi, soy, ginger, and sugar in a small pan and bring to a simmer.

  • Cut the eggplant into 4 pieces each and divide between 4 warm bowls.

  • Pour the broth over the eggplant (approximately 2 oz. per bowl).

  • Garnish each bowl with green onions and bonito shavings. The warmth of the broth will cause the bonito to "wave.” 

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