Make a hole through the pointed end of the eggplants. (This is to prevent them from bursting while grilling.)

Make a cut around the stem end of the eggplants (marked A on the photo).

Score the sides of the eggplants several times (marked A on the photo). I don't do this myself, but the eggplants are easier to peel for beginners if you score the eggplants.

Line the eggplants up on grill, and grill at high heat until charred on all sides. I grill for 10 to 12 minutes per side, flipping over once so that both sides well cooked.

It may be hard to resist the urge to do so, but don't turn or poke the eggplants constantly. Set a kitchen timer and leave them alone to grill them properly.

If you are grilling the eggplants over a gas burner, put a wire grill on top and grill over high heat. Don't move them around too much in this case either, so that they will become properly grilled.

I used huge 25cm long eggplants that someone gave to us, so I grilled them for a long time while turning them and moving them around on the grill. Make sure all sides are well charred.

Whichever method you use, if the eggplants are not charred enough they will be hard to peel. Grill them until they are pitch black, and the eggplants are soft when you press down on them with chopsticks.

Put the grilled eggplant on a cutting board, and peel off the skin using a skewer and your your fingernails. The peel should come off from the scores you made in Steps 2 and 3. The eggplant is piping hot, but the skin should come off easily.

The stem part is relatively cool, so the eggplant can be peeled easier if you hold onto this with your left hand (if you're right handed) and peel the eggplant with your right hand.

If you can't get small bits of charred skin off the eggplants... run a thin stream of water from the tap as shown here.

When the eggplants are peeled like this they are done. The browned parts are especially delicious! The photo shows the huge eggplants described in Step 6.

You can eat them right away, or chill them well in a plastic storage container.

Serve the grilled chilled eggplants with soy sauce, dashi stock and soy sauce, shirodashi, etc. - whatever you like. This photo shows them with soy sauce, grated ginger and bonito flakes.

Next, I'll describe two of my favorite "Kyoto-style eggplant" recipes. Put the A. ingredients in a pan and bring to a boil. Turn off the heat, and leave as-is to cool down.

Put the grilled eggplant from Step 14 into the cooled down sauce from Step 17, cover with plastic wrap and chill in the refrigerator.

Arrange the eggplants in serving bowls with the sauce. Top with grated ginger, chopped green onion and bonito flakes.

The chilled "Kyoto Nishiki Hirano" eggplant I bought at a department store the other day was flavored in a similar way and was delicious. Please give it a try.

The other Kyoto style recipe uses "mizore vinegar". Combine"Multi-purpose blended vinegar" with grated daikon radish and a little grated ginger.

Put some cut up grilled eggplant (Step 15) on a serving plate, pour the Step 21 sauce over, and it's done. Some dry-roasted flaked hamo (conger pike) is great on this too.

Ever since I enjoyed these two dishes on the banks of the Kamo River, they have been my favorites. The elegant Kyoto style flavors go so well with the nutty, fragrant and meltingly soft grilled eggplant.

If the eggplants are too hot to peel for you... combine the B. ingredients in a bowl and have it ready. It's even better if you chill it in advance.

Put the grilled eggplant in the bowl from Step 24, and peel the skin. Pat dry with paper towels and they're done.

is "Authentic grilled eggplant using a Staub Cocotte Ronde". It's really easy and delicious, so please give it a try.

Melting soft eggplant is so delicious. I've also uploaded"Deep fried eggplant simmered in mizore sauce (grated daikon radish sauce)".