Steamed Aubergine and Baby Scallops with Chili, Vinegar and Miso Sauce

• 2 Aubergines
• 1 Cucumber
• 150 grams Boiled baby scallops
• 4 tbsp Chojang
• 1 tbsp Japanese leek (chopped finely)
• 1 as required Toasted sesame seeds

1. Slice the aubergines lengthways and cover with cling film.
2. Microwave for 3-4 minutes.
3. Do not overcook in the microwave as the aubergines continue to be cooked by the residual heat.
4. To cool down, leave the aubergines to sit inside the cling film.
5. Do not rinse them as they will become watery.
6. After cooling down, tear them lengthways into 3-4 pieces and squeeze out the excess moisture gently.
7. Make a decorated cucumber.
8. Make fine and diagonal cuts 1/2 to 2/3 the way down the thickness.
9. Turn over to the other side and make fine and straight cuts 1/2 to 2/3 the way down the thickness.
10. Cut the cucumber into bite sizes.
11. Sprinkle lightly with salt (not listed in the ingredients) and squeeze out the excess water.
12. If you don't want to bother, cut a cucumber into bite sizes, salt and squeeze out the excess water.
13. Add the chopped Japanese leek and toasted sesame seeds to the chojang.
14. Mix well.
15. Arrange the prepared aubergines, cucumber and baby scallops on a serving plate.
16. Pour over plenty of the chojang.

aubergines, cucumber, baby scallops, japanese, sesame seeds

Taken from cookpad.com/us/recipes/147024-steamed-aubergine-and-baby-scallops-with-chili-vinegar-and-miso-sauce (may not work)