Broiled Japanese Eggplant
Japanese eggplant is much sweeter than the larger globe eggplant more commonly used in the US, so you don’t have to do much to make it delicious. A bit of salt and some neutral oil, tamari, ginger, and scallions and you’ve got a genius savory veggie for breakfast.
2 Japanese eggplants, split lengthwise
2 tablespoons grape-seed oil
kosher salt to taste
thinly sliced scallions to garnish
1 teaspoon freshly grated ginger
2 tablespoons tamari
1. Preheat the broiler. Rub the eggplant halves all over with the oil, then sprinkle with the salt. Place the eggplant on a sheet tray skin side up and cook under the broiler for about 5 minutes or until the skin is blistered and softened. Then flip and broil the other side for another 3 to 5 minutes, watching closely to make sure they don’t burn. Garnish with the scallions and serve alongside the ginger and tamari.
Originally featured in The Perfect Savory Japanese Breakfast Spread