Ingredients: - 4 small eggplants, each about 3 1/2 ounces (100g)
- 3 or 4 shiso leaves, finely shredded, optional
- Dressing
- 2 tablespoons pickled plum paste
- 3 tablespoons lemon juice
- 2 teaspoons maple syrup
- 2 tablespoons olive oil
- 1 teaspoon salt
Method: - Slice the eggplant lengthwise, then cut into bite-sized pieces and soak in water for about 5 minutes. Drain, and squeeze to remove excess liquid.
- To make the dressing, combine the pickled plum paste, lemon juice, maple syrup, olive oil, salt, and mix well.
- Bring a pan of water to a boil, add the eggplant, and cook for 3 to 4 minutes. Alternatively, fry the eggplant in 2 tablespoons of olive oil.
- Arrange the eggplant on a serving plate, and drizzle with the dressing.
Garnish with shredded shiso.
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