This recipe is from Cooking Japanese Style by Mark Gregory and Yuzaburo Mogi (ISBN 0 85941 622 4).
Cut the aubergine into slices around 1cm thick. Lay them on a grilling tray. Brush each with olive oil and season with salt and pepper. Grill on both sides until cooked (around ten minutes total). Serve with peanut sauce for dipping. Serves four.
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Brian Edmonds <email@example.com> February 22, 1998