Cooking Nasu (Japanese eggplant)
Wednesday July 25, 2007
A member of Japanese Cuisine forum asks: "I live in Malaysia, the "nasu" here has a tough skin. How can I soften the skin so that we can eat with the skin on the nasu?" Post your suggestions in the forum!
Japanese Eggplant
Comments
You didn’t say how big the eggplant is so I will assume it’s about the same size as those in Japan. You could pan-fry them in a very little vegetable oil (maybe with some roasted sesame seed oil added for more flavor).
Slit the eggplant in half lengthwise. On the skin side score the eggplant with a crosshatch pattern. (Or instead simply prick the skin all over with a sharp fork but it’s not as pretty). Fry the skin side down first until tender, then the other side. Grate on some fresh ginger root near the end of the cooking process and splash on a little soy sauce just before removing from the fire and serving.
Life is good.