Autumnal weather with cool evenings and beautiful days calls for some autumnal ingredients. Kabocha is one I love. As you can have seen from my previous posts, it is in almost all my recipes these days: soup, sauteed... and it goes perfectly well with Japanese food, western food... And bonus it cooks very quickly which for me is a must.
Today's recipe is just so simple: kabocha and eggplant grilled at high heat and then seasoned with some soya sauce, served with plain white rice and dry konbu. Dinner can be ready really quick!