Eggplant with Ginger Ponzu

• 2 eggplants
• 4 tbsp fresh ginger root, peeled and grated
• 8 tbsp ponzu dressing

Prick the eggplants with a fork or bamboo skewer to prevent them from exploding in the oven.

Line a baking tray with a sheet of foil, lay the eggplants on the foil and bake for 20 mins. or until they are soft, turning them 2 or 3 times. Meanwhile chill 4 small plates.

Remove the eggplants from the oven and let them cool down enough to handle. Holding the top, insert a bamboo skewer just under the skin and slide it along the length of the eggplant - the skin and flesh should separate easily. Roughly chop the eggplants and divide among the chilled plates. Chill for 30 minutes or until needed. Put a tablespoon of the grated ginger in the centre of the eggplants, drizzle with the ponzu dressing and serve.