Warm Eggplant (Aubergine) Salad

• 4 Japanese eggplants
• 3 tablespoons tahini
• 3 tablespoons reduced sodium soy sauce
• 1 tablespoon seasoned rice vinegar
• 1 12 teaspoons seasoned rice vinegar
• 1 tablespoon mirin (Rice Wine)
• 1 12 teaspoons mirin (Rice Wine)
• red leaf lettuce leaf
• 2 green onions, thinly sliced
• 1 tablespoon of fresh mint, chopped
• 1 tablespoon basil

1. Remove eggplant stems.
2. Cut eggplants lengthwise into 1/2" thick slices.
3. Cut each slice into 1/4" wide strips.
4. Transfer to a shallow microwave-safe baking dish;.
5. Add 1 tbls water.
6. Cover with plastic wrap vented at one corner.
7. Cook in microwave on high (100% power) stirring once or twice until tender, about 3 minutes.
8. Let stand covered a few minutes.
9. Transfer to a colander; press out the excess water with a flat spatula.
10. For the dressing, mix tahini, soy sauce, rice vinegar and mirin in a large bowl until smooth; add the warm eggplant.
11. Toss gently to coat well.
12. Arrange lettuce leaves on individual serving plates; top each with a portion of eggplant mixture.
13. Sprinkle with onions and herbs.
14. Note: Japanese eggplants, tahini, seasoned rice vinegar and mirin are available fresh in Japanese markets.

eggplants, tahini, soy sauce, rice vinegar, rice vinegar, mirin, mirin, red leaf, green onions, mint, basil

Taken from www.food.com/recipe/warm-eggplant-aubergine-salad-217938 (may not work)