Roasted Eggplant Recipe

Ingredients

2pcs Kochi Eggplant

5g Bonito Dashi Soup Stock

1 tsp Okinawa Blue Sea Salt

Water

1 tsp Ajinomoto

Method

1.      Roast the eggplant on open fire till skin is charred.

2.      Wrap the egg plant in

cling wrap and cool it down to workable temperature.

3.      Remove cling wrap and peel

off the skin without using water.

4.      Place them in the

container and pour the Agodashi over.

5.      Keep refrigerated until

use, serve with bonito and gold flakes as desired.