|Garlic-seasoned tomato and eggplant salad|
1 Japanese eggplant
2 T sweet (summer) onions, minced or sliced as thin as paper,
OR ¼ t finely minced garlic
Wash the eggplant and tomato. Prick the eggplant with a fork and put it in a microwave-safe container, cover, and cook it in the microwave for 90 seconds on high (or until soft). Alternately, steam it until soft in a steamer on the stove. Set aside to cool.
Make the dressing:
1 T olive oil
½ T apple cider vinegar
¼ t tobanjan (Chinese hot chili pepper sauce) or liquid from pickled Jalapeños
soy sauce to taste
Cut the eggplant lengthwise in half, and then slice each half into half-circles. Mix with dressing and refrigerate for 30 minutes or more.
Shortly before you want to serve it, cut tomatoes into thin wedges, and mix them in with the eggplant.
Salt to taste