Skip to main content

Food

Broiled Japanese Eggplant

goop

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.

Serves 2

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.

You may also like