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Recipe

BROILED EGGPLANT

(Japanese)



INGREDIENTS (4 servings):

4 eggplants ("nasu"), 20 g ginger ("tsuchi-shoga"), dried bonito flakes ("kezuri-gatsuo"), soy sauce ("shoyu")
HOW TO COOK:
  1. Wash eggplants, make a few small holes in the skin with skewer or chopstick and soak in water to remove bitter taste. Dry with cloth or paper towel.
  2. Set gridiron on oven plate and preheat oven to about 500F (250C). Lay eggplant on it and broil in the high-speed gas oven for 12 minutes (eggplant can be cooked in broiler).
  3. Peel with fingers, occasionally cooling fingertips in water.
  4. Cut into bite-size pieces, place on serving plate and sprinkle with grated ginger, dried bonito flakes and soy sauce.
Nutritional value
calories: 13 kcal, protein: 0.8 g, fat: 0.1 g, carbohydrate: 2.4 g, fiber: 0.5 g, calcium: 11 mg, iron: 0.3 mg, sodium: 1 mg, potassium: 154 mg, vitamin A: 16 IU, vitamin B1: 0.03 mg, vitamin B2: 0.03 mg, vitamin C: 4 mg, salt: 0 g


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