Eggplant Japanese Style
|Round eggplants||4 Medium|
|Wasabi powder||1 Teaspoon|
|Igname||6 Tablespoon, grated|
|White sesame seeds||3 Tablespoon|
|Japanese light soy sauce||1 Tablespoon|
1 Preheat the oven to 400°F.
2 Rinse the eggplants well.
3 On the central shelf of the oven, place the whole eggplants to bake for about 30 minutes or until tender, turning them after 15 minutes.
4 Remove from the oven and allow to cool.
5 Slice off the ends, peel, and cut lengthwise in quarters.
6 Neatly remove any seed bearing sections.
7 Cut the flesh into small, rectangular "brick" shapes.
8 On 4 individual plates, heap up the eggplant pieces.
9 In a bowl, mix 1 1/2 tbsp wasabi powder with just enough hot water to moisten.
10 Shape into 4 tiny balls.
11 Place one on each plate.
12 Peel a piece of igname (Chinese yam or yamaimo) and grate finely.
13 Place a quarter of this neatly in a little heap beside the wasabi ball on each plate.
14 Heat a nonstick skillet.
15 Add the sesame seeds, and roast stirring with a wooden spoon.
16 Remove from the heat immediately and crush slightly with the back of the spoon.
17 Sprinkle over the heaps of eggplant pieces.
18 Serve this dish in the Japanese way: In tiny bowls mix light soy sauce with some of the wasabi and stir in a little of the grated igname.
19 Pass these bowls along with the eggplant.
20 Take hold of a piece of eggplant with your chopsticks or fork and dip in the resulting highly flavored relish before eating.