Yaki Nasu (Grilled Eggplant)
Charred eggplant peeled to silky flesh, topped with ginger and bonito. Deep, smoky, and barely seasoned.
Ingredients
- 600 g Eggplant
- 20 g Ginger
- 2 Scallions
- 5 g Katsuobushi (bonito flakes) (optional)
- 1 tbsp Japanese soy sauce (koikuchi shoyu) (optional)
Method
- Char the whole eggplants over a flame or under a hot grill until blackened and collapsed, turning, 12 minutes.
- Grate the ginger and slice the scallions.
- Peel the smoky skin off and tear the flesh into strips.
- Top with the ginger, scallion, and bonito and a light drizzle of soy or ponzu.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Yaki Nasu (Grilled Eggplant)
Yaki Nasu (Grilled Eggplant) is a Japanese lunch or dinner that comes together in about 20 minutes and serves 4.
Yaki Nasu (Grilled Eggplant): frequently asked questions
How many calories are in Yaki Nasu (Grilled Eggplant)?
A serving has about 50 calories — 2g protein, 10.3g carbs, 0.3g fat, 4.2g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Yaki Nasu (Grilled Eggplant) gluten-free?
As written, no — it contains Japanese soy sauce (koikuchi shoyu). You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Do I need every ingredient to make Yaki Nasu (Grilled Eggplant)?
The core ingredients are essential, but you can leave out katsuobushi (bonito flakes), japanese soy sauce (koikuchi shoyu) — they're optional and mainly there for extra flavor or finish.
How many servings does Yaki Nasu (Grilled Eggplant) make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.