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Recipe |
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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:
- 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.
- 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).
- Peel with fingers, occasionally cooling fingertips in water.
- 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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