APPETIZERAWORLD COOKING RECIPE 
JAPANESE. BAKED EGGPLANTS(Yaki nasu")
Schedule time
40 minutes
Origin
Japanese dish
Recommended time to eat
Lunch or dinner
Recommended for
All people except for infants. Ginger is too pungent for them.
Accompanied drink
Rice wine, Beer, White wine, Whisky.
Composition(Per 100g or 3.5 oz.)
Energy 23 Kcal, Water 92 %, Protein 0.54 %, Fat 0.11 %, Carbohydrates 3.7 %, Ash 1.5 %, Calcium 16.2 mg, Phosphorus 40 mg, Iron 0.54 mg, Sodium 315 mg, Potassium 242 mg, Retinal -mg, Carotene 36 micron g, Retinal Potency 20.4 IU, Thiamin 0.044 mg, Riboflavin 0.05 mg, Niacin 0.87 mg, Ascorbic acid 4.53 mg.
Composition was calculated based on the "Japanese Standard Tables of Food Composition".
Message from the Chef
Ginger, soy sauce and eggplant create a strong combination in taste. This dish brings out the traditional taste of the Japanese soy sauce cuisine.
Ingredients(5 portions)
500g or 18 oz. flat eggplant (10%refuse)
30g or 2 tbsp. of liquid Soy sauce Soy sauce direction
30g or 2 tbsp. of fresh ginger
5g or 1/10 oz. dried smoked-bonito flakes (Photograph can be seen in the Sauce menu, Seafood stork)
Directions
1. Bake the whole eggplants in an over that is preheated up to 230C(460F)for about 15-20 minutes.
2. Peel the eggplants and cut their tops off.
3. Cut them in bite-sized pieces.
4. Dish in on a plate.
5. Sprinkle smoked bonito flakes and grated fresh ginger on top.
6. Serve it with soy sauce.
Photos
Top left: Fresh eggplant, Top right: Fresh ginger Top end: Smoked bonito flakes, Bottom left: Soy sauce,
25 Nov. 1997