Eggplant in Nanban-Vinegar with Shiso Leaves

• 6 Eggplant (slim Japanese type)
• 1 1/2 tbsp Sesame oil
• 1 dash Salt
• 133 ml Water
• 66 ml Rice Vinegar
• 66 ml Soy sauce
• 66 ml Sugar
• 3 tbsp Mirin
• 1 to 2 Red chili pepper (sliced)
• 2 leaves Shiso leaves

1. To make the nanban-vinegar: quickly boil the ingredients and cool.
2. Cut the eggplant in half lengthwise.
3. Then slice into four in a wide diagonal cut to maximize surfaces are to absorb the vinaigrette.
4. Soak in water and remove any scum.
5. Drain and coat well with sesame oil and salt.
6. Microwave in a heat-resistant bowl for 6 to 7 minutes until the tender.
7. Drain well.
8. While hot, marinate in the nanban-vinegar and refrigerate.
9. Allow some time for the marinate to penetrate.
10. Serve with shredded shiso leaves.

slim japanese type, sesame oil, salt, water, vinegar, soy sauce, sugar, mirin, red chili pepper, leaves

Taken from cookpad.com/us/recipes/148847-eggplant-in-nanban-vinegar-with-shiso-leaves (may not work)