Grilled and Chilled Japanese Eggplant

Prepare a charcoal fire.

Grill the eggplants over hot coals until soft, about 10 to 15 minutes, turning frequently.

Remove and set aside until cool enough to handle.

Combine the chicken broth, bonito flakes, soy sauce and rice wine in a saucepan. Simmer for 5 minutes.

Add the ginger and remove from the heat. Use a sharp knife to slice the eggplant lengthwise into 4 slices, without cutting through the stem end.

Fan each eggplant out on a platter and drizzle with the sauce.

Refrigerate until completely cool, or up to 24 hours, before serving.

Yield: 8 servings.