Eggplant Salad w/Lemon Plum Dressing
4 small eggplants, each about 3 1/2 ounces
3 or 4 shiso leaves, finely shredded, optional
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, and 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. Granish with shredded shiso, if available.