whole-grilled-japanese-eggplant-with-lemon-and-soy-sauce-365629.json

{
    "directions": [
        "Whisk together the soy sauce, lemon juice, and olive oil in a bowl to make the dressing; set aside. Score the stem end of each eggplant, making a circular cut in the skin (this will make the eggplant easier to peel). Poke a few holes into the eggplants with a skewer or fork to allow steam to escape as they grill.",
        "Preheat a grill to medium. Grill for about 8 minutes, turning the eggplants a quarter turn every 2 minutes. Try to grill the eggplant all around. Test the eggplants for doneness by pressing against their sides with a pair of tongs. If the eggplants give easily, they're ready. Transfer the eggplants to a plate.",
        "As soon as the eggplants are cool enough to handle, carefully peel off the skin (the skin comes off more easily if the eggplant is warm; don't let it cool completely). Once you've removed the skin, remove the stems, and slice each eggplant into 4 pieces, cutting on an angle. Transfer the eggplant slices to a platter. Drizzle with dressing, sprinkle with the bonito, and serve."
    ],
    "ingredients": [
        "2 tablespoons soy sauce",
        "4 teaspoons lemon juice",
        "2 teaspoons olive oil",
        "4 Japanese eggplants (about 1 pound)",
        "1/4 cup katsuobushi, dried, shaved bonito flakes (a type of tuna), optional"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Backyard BBQ",
        "Dinner",
        "Eggplant",
        "Grill",
        "Grill/Barbecue",
        "Party",
        "Dairy Free",
        "Peanut Free",
        "Tree Nut Free",
        "No Sugar Added"
    ],
    "title": "Whole Grilled Japanese Eggplant with Lemon and Soy Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/whole-grilled-japanese-eggplant-with-lemon-and-soy-sauce-365629"
}