Aubergine Salad with Lemon Plum Dressing

  • 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

  1. 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.
  2. To make the dressing, combine the pickled plum paste, lemon juice, maple syrup, olive oil, salt, and mix well.
  3. 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.
  4. Arrange the eggplant on a serving plate, and drizzle with the dressing. 
Garnish with shredded shiso.