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Eggplant Salad w/Lemon Plum Dressing

Eggplant Salad With Lemon Plum Dressing is a tangy, Japanese salad. Pickled plum puree, also known as umeboshi puree, is made from plums (ume) slowly pickled in salt, with Japanese mint (shiso) added for colour and flavour.
Posted By: K. Taako
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Prep Time: 10 | Cook Time: 10 | Ready In: 20
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4 small eggplants, each about 3 1/2 ounces

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

Order Japan's Vegan & Vegetarian Traditions Cookbook

 


Cooking Process:

 

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.

 

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