Japanese-Style Broiled Eggplant With Bonito, Scallions, and Ginger Recipe

To Prepare the Eggplant: Place oven rack in top position and preheat broiler. With the tip of a sharp knife, score the eggplants around their circumference at both the stem end and the globe end. Score the eggplants along their length 3 times. If you're using an eggplant that is slightly thicker than an inch (see note), score it 4 times along its length. Featured Video Place eggplants on a wire rack set in a sheet pan. Broil until eggplant skin darkens and begins to char a bit, about 3 to 4 minutes. Rotate eggplants and cook the other side until skin has darkened and charred a bit all around and the flesh is giving but not mushy when you push on it with your finger, about 3 to 4 minutes longer. Remove eggplants from oven and set aside until still warm but cool enough to handle (see note). Peel eggplants, leaving stems attached, and cut each crosswise into 1/2-inch sections. Arrange on serving plates in a way that preserves the eggplants' natural shape, with the stem end at one end of the plate. Top with thinly sliced scallions and katsuobushi and place a small mound of grated ginger alongside. Serve with soy sauce on the side for each diner to pour over the eggplant, to taste.