Chilled Eggplant and Tomato Salad, Japanese dish

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Chilled Eggplant and Tomato Salad, Japanese

 

1 tablespoon peeled and minced ginger

2 tablespoons minced scallion, white part only

4 tablespoons komezu (rice vinegar)

2 tablespoons shoyu (soy sauce)

1 tablespoon sugar

2 tablespoons sesame oil

6 small Japanese  eggplants, stemmed

1 medium tomato, parboiled in water for 30 seconds, peeled, cored and seeded

 

In a small saucepan, combine the ginger, scallion, komezu, shoyu, sugar and

sesame oil. Bring the mixture to a boil over medium heat. Transfer the dressing

to a small bowl, and let it cool to room temperature. Then chill the dressing,

covered, in the refrigerator.

Heat a broiler or a grill. Cook the eggplants until their skins are lightly

charred. Peel the skins, and cut each eggplant in half crosswise. Cut each piece

lengthwise into quarters. Cut the tomato into half-inch cubes. Arrange the

eggplant on a serving platter, and top with the tomato. Chill the vegetables,

covered, in the refrigerator.

Before serving, pour the dressing over the vegetables. At the table, toss the

vegetables with the dressing. Serves 3 to 4.