Ponzu & Ume Sauce with Eggplants

• 3-4 eggplants (remove the stem, cut into 4~6 equal parts lengthwise)
• 2 myoga (japanese ginger) (shredded)
• 2 shiso leaves (shredded) for topping
• 2 Tbsp sesame oil
• 2-3 Tbsp * ponzu (juice pressed from a bitter orange)
• 1 * pickled ume (remove the seed, chop finely)
• 1 ~2 Tbsp * white ground sesame
• 1 ~2 tsp * sugar

1. Put eggplants and sesame oil into a bowl, stir lightly, heat in a microwave with cling film for about 3~4 mins.
2. Let it cool.
3. Arrange the eggplants in a plate and place the myoga on it.
4. Top with the shiso leaves, Pour the sauce over them.

eggplants, ginger, shiso leaves, sesame oil, ponzu, sugar

Taken from cookpad.com/us/recipes/272083-ponzu-ume-sauce-with-eggplants (may not work)