Ponzu Marinated Eggplants

Cut off the green bit of Eggplants and cut in half or quarter lengthways, then make many shallow cuts on the skin, scoring it. If the pieces are long, cut in half.

Place Ponzu (Soy Sauce & Vinegar), Mirin and Garlic (and Sugar if you like) in a bowl and mix well to make the sauce.

Heat Oil in a frying pan over medium heat, cook Eggplants on the skin side down for a few minutes. Then cook other sides as well until they are slightly coloured and almost soft.

Pour over the sauce, then remove from heat and let cool in the sauce.

Sprinkle some Shichimi (Japanese Chilli Seasoning) or Chilli Flakes over and serve.