Melt-in-the-Mouth Grilled Eggplant

• 1 Eggplant (large, 150-200g)
• 1 tbsp White dashi (shiro dashi)
• 1 tbsp Water
• 1 tsp Grated garlic
• 1 tbsp Olive oil
• Coarse ground black pepper, to taste, to taste
• Dried parsley, to taste, to taste (optional)

Steps

1. 1.Cut off the stem end of the eggplant.▶0:10
2. 2.Cut the eggplant in half lengthwise and score a crosshatch pattern into the cut side.▶0:11
3. 3.Heat 1 tbsp olive oil in a pan over medium heat.▶0:15
4. 4.Add the eggplant, cut-side up, and coat it all over in the oil.▶0:18
5. 5.With the skin facing down, cover and steam-fry over medium heat for 2 minutes.▶0:22
6. 6.Flip and steam-fry the other side over medium heat for 2 minutes (4 minutes total).▶0:24
7. 7.Mix the white dashi, water, and grated garlic, then pour into the pan.▶0:30
8. 8.Toss to coat the eggplant all over, letting the sauce soak into the scored cuts.▶0:31
9. 9.Plate the eggplant.▶0:36
10. 10.Sprinkle with coarse ground black pepper and dried parsley to taste.▶0:38