Eggplant Slices With Dancing Bonito Flakes - cooking recipe

Ingredients

canola oil or vegetable oil
3 large eggplants (aubergines)
4 tablespoons bonito flakes (katsuobushi)
5 tablespoons japanese soy sauce

Preparation

Thinly slice eggplant longways about 5mm width.
In a large skillet add enough oil to thinly cover bottom of pan.
When oil is very hot add the eggplant slices (don't overlap the slices).
Turn the slices regularly until light golden brown.
Repeat until all slices have been done.
In the meantime, keep previously cooked slices warm under a grill on grease paper.
Serve on a large heated dish in layers.
Finally add the soy sauce and sprinkle bonito flakes over.