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GOHAN LAB/ Grilled eggplant: Char the surface and enjoy the thick and smooth texture inside | The Asahi Shimbun: Breaking News, Japan News and Analysis



While eggplant and oil make good partners, grilled eggplant also makes for an attractive, mouth-watering dish. When the skin is grilled and removed, the texture turns thick and smooth, and the toasty flavor will make you hungry for more.
Peeling becomes easy when the eggplant is cooked over direct heat on a grilling grid and the skin is thoroughly charred. When this is done, immerse it in water and then quickly remove the skin. This way, the eggplant will not become watery and should remain warm inside.
Although you can use your kitchen’s built-in fish grill, the eggplant will take longer to finish cooking than when cooked over direct heat. ....

Masahiro Goda , Asahi Shimbun , Makiko Watanabe , Japan Society Of Cookery Science , Asahi Shimbun Gohan Lab , Ochanomizu University , Takii Co , Gohan Lab , Middle Eastern Style , Midori Kasai , Japan Society , Middle Eastern , மசாஹிரோ கோடா , ஆசாஹி ஶிஂபந் , ஜப்பான் சமூகம் ஆஃப் சமையல் அறிவியல் , ஆசாஹி ஶிஂபந் கோஹன் ஆய்வகம் , கோஹன் ஆய்வகம் , நடுத்தர கிழக்கு நடை , மிடோரி கசாய் , ஜப்பான் சமூகம் , நடுத்தர கிழக்கு ,