Grilled Eggplant with Yuzu-kosho Dressing from The Sushi Experience by Hiroko Shimbo
During the summer and autumn, I love to serve eggplant in this way. I cook the eggplant directly on a gas flame until the flesh is tender and creamy and the out
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Ingredients
- 2 tablespoons scallion rings or coriander leaves, chopped
- 2 teaspoons vegetable oil
- ⅓ cup ponzu sauce
- Yuzu-kosho (salt-cured green chile spiced yuzu paste)
- 2 medium American eggplants (each about 5 to 6 ounces)
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