Eggplant with Myoga Ginger, Sesame, and Vinegar Dressing

• 1 Eggplant
• 3 pieces Myoga ginger
• 2 tbsp Chirimen jako (or stir-fried sakura shrimp)
• 2 tbsp Soy sauce
• 1 1/2-2 tablespoons Vinegar
• 2 tsp Sugar
• 1 small knob Grated ginger
• 1 tbsp Toasted sesame seeds
• 1/2 tbsp Sesame oil

1. Combine the ingredients in a dish.
2. Cut the eggplant lengthwise in 3 pieces.
3. Julienne the myoga ginger.
4. Put the eggplant in a heatproof dish, wrap with plastic, and heat for about 4 minutes on high.
5. Heat until soft.
6. Discard the liquid produced from the eggplant and mix with the combined ingredients.
7. Set aside to cool.
8. Once cooled, add the myoga ginger and chirimen jako and mix.
9. Serve it either chilled or at room temperature.
10. "Easy Microwaved Eggplant in Asian Marinade"
11. "Healthy and Spicy Eggplant with Doubanjiang & Mayo"
12. "Korean-Style Steamed Eggplant with the Microwave"

eggplant, ginger, chirimen jako, soy sauce, vinegar, sugar, ginger, sesame seeds, sesame oil

Taken from cookpad.com/us/recipes/155031-eggplant-with-myoga-ginger-sesame-and-vinegar-dressing (may not work)