Whole Grilled Japanese Aubergine with Lemon and Soy Sauce

Ingredients for Whole Grilled Japanese Aubergine with Lemon and Soy Sauce

• 2 cucharadas de salsa de soja

• 20ml lemon juice

• 2 cucharaditas de aceite de oliva

• 4 Japanese aubergines (about 450g )

• 60ml katsuobushi, dried, shaved bonito flakes (a type of tuna), optional

Whisk together the soy sauce, lemon juice, and olive oil in a bowl to make the dressing; set aside. Score the stem end of each aubergine, making a circular cut in the skin (this will make the aubergine easier to peel). Poke a few holes into the aubergines with a skewer or fork to allow steam to escape as they grill.

Preheat a grill to medium. Grill for about 8 minutes, turning the aubergines a quarter turn every 2 minutes. Try to grill the aubergine all around. Test the aubergines for doneness by pressing against their sides with a pair of tongs. If the aubergines give easily, they're ready. Transfer the aubergines to a plate.

As soon as the aubergines are cool enough to handle, carefully peel off the skin (the skin comes off more easily if the aubergine is warm; don't let it cool completely). Once you've removed the skin, remove the stems, and slice each aubergine into 4 pieces, cutting on an angle. Transfer the aubergine slices to a platter. Drizzle with dressing, sprinkle with the bonito, and serve.

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