Grilled Kyoto-style Eggplant
Discover the exquisite taste of kamo nasu, a Kyoto variety of eggplant, prepared simply by Atsushi and Chef Ono. Learn about the unique texture and flavor of kamo nasu and how to grill them to perfection, enhancing their creaminess and delicacy. Try this delightful dish and share your experience in the comments.
A Kyoto variety of eggplant, Kamo nasu are squat and round, about four inches or so long. Chef Atsushi Nakahigashi prepared them very simply: He cut off the tops and bottoms so the eggplant could stand upright, and sliced them in half through the middle. Into each piece he cut hash marks, to allow heat to penetrate the flesh. He grilled them slowly and gently on a cast iron griddle, turning the eggplant to it caramelized and cooked through. When they were ready, we ate them with a few drops of soy sauce. The kamo nasu had a much creamier and more delicate texture than ordinary eggplant, and tasted, as you'd suspect, sublime and delicious.