Step 1

If your eggplant has a long stem, cut it short (easier to handle grilling).

Step 2

Place a knife crosswise at the top of each eggplant, just below where the fruit starts. Then move the knife around the eggplant to make a shallow incision (see the photo in the post).

Step 3

Place the eggplants on a grill net over a stove or BBQ grill grates (note 2).

Step 4

Cook for about 10 minutes. Rotate the eggplants occasionally to cook all around the surface of the eggplants. Part of the eggplant skin should get burnt.

Step 5

When the inside of the eggplant is soft, transfer to a cutting board.

Step 6

Starting from the top of the eggplant where you made an incision around the eggplant, peel the skin off. It is easier to do this while still hot.

Step 7

Cut the tip off, then cut the flesh into bite size pieces (note 3).

Step 8

Plate the eggplant, topped with bonito flakes and grated ginger. If using shallots, sprinkle over it.

Step 9

Serve with soy sauce while hot, at room temperature or even chilled (note 4).

Step 10

Pour soy sauce over and eat with some toppings.