1. How to Grill the eggplants
All you need to do for this recipe is just simply grill the
eggplants. So prepare fresh eggplants if you can.
Place the eggplants on a grid and grill over medium heat. Appropriate
amount of eggplants to grill at a time will be 2 to 3.
Place the thick part of the eggplant near the center of the
heat. Be careful noｔ to burn the eggplants right away but cook them slowly.
When the skins of the eggplant are slightly charred and inflated
that you can see the inside of the skin, turn the eggplants around 120 degrees. Continue
turning the eggplants about 3 times in total.
Depending on the size of the eggplant and the heat temperature, grill for
6 to 8 minutes. Poke the eggplant with a bamboo skewer to see if it is soft enough.
2. How to peel the skin of the eggplants
So as not to make the eggplants sloppy, I recommend peeling
the skin off while they are hot and not to put them in water.
A bamboo skewer will be very helpful. Peel from the stem end and pull down．You
should be able to peel the skin off quite easily using a bamboo skewer.
Finally, cut the eggplants to preferable sizes and serve with ginger and
soy sauce. It is also delicious with naganegi onions and bonito flakes.
（レシピ・写真： 冨田唯介 英訳： 中西 直）