Grilled Eggplant (Yaki-nasu) |
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| 8 eggplant (nasu) |  |
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| 1 piece ginger (tsuchi-shouga) | ||||
| 4 green beafsteak plant leaves (ao-jiso) | ||||
| nasu | tsuchi-shouga | |||
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| ao-jiso | ||||
1. Wash the eggplants and drain. 2. Grill the eggplants until their skin burn. 3. Soak the eggplants in cold water, then peel and drain. Chill the eggplants in refrigerator. 4. Surve the eggplants on individual plate with grated ginger and beafsteak plant leaf. Serves 4 |
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