Japanese-Style Broiled Eggplant With Bonito, Scallions, And Ginger Recipe

• 2 whole Japanese eggplants or other slender eggplants (about 10 ounces total); see note
• 2 scallions, white and light-green parts only, thinly sliced
• Small handful (about 5g) katsuobushi (Japanese dried-bonito flakes), preferably the larger, feathery flakes called
• ; see note
• One 1/2-inch knob ginger, peeled and grated
• Soy sauce, for serving

1. Place oven rack in top position and preheat broiler. With the tip of a sharp knife, score the eggplants around their circumference at both the stem end and the globe end. Score the eggplants along their length 3 times. If you're using an eggplant that is slightly thicker than an inch (see note), score it 4 times along its length.
2. Place eggplants on a wire rack set in a sheet pan. Broil until eggplant skin darkens and begins to char a bit, about 3 to 4 minutes.
3. Rotate eggplants and cook the other side until skin has darkened and charred a bit all around and the flesh is giving but not mushy when you push on it with your finger, about 3 to 4 minutes longer.
4. Remove eggplants from oven and set aside until still warm but cool enough to handle (see note).
5. Peel eggplants, leaving stems attached, and cut each crosswise into 1/2-inch sections. Arrange on serving plates in a way that preserves the eggplants' natural shape, with the stem end at one end of the plate. Top with thinly sliced scallions and katsuobushi and place a small mound of grated ginger alongside. Serve with soy sauce on the side for each diner to pour over the eggplant, to taste.

eggplants, scallions, handful, note, ginger, soy sauce

Taken from www.seriouseats.com/recipes/2018/07/japanese-style-broiled-eggplant-with-bonito-scallions-and-ginger.html (may not work)