Chilled and Refreshing Eggplant

• 2 Eggplant (thin Japanese type)
• 3 leaves Shiso leaves
• 1/2 piece Ginger (grated)
• 2 to 3 tablespoons Black rice vinegar
• 1 tbsp Sake
• 2 tsp Sugar
• 2 tsp Soy sauce
• 1 tsp Sesame oil
• 1 Small red chili pepper (sliced into thin rounds)

1. Wash the eggplants.
2. While the surface is still wet, pierce the skin 5 to 6 times per eggplant with a skewer.
3. Wrap tightly in plastic film and microwave for 3 minutes.
4. Turn over and microwave for another 2 minutes.
5. Dunk into cold water, plastic film and all, to cool.
6. Put all the ingredients into a heatproof bowl and microwave without covering for 1 minute.
7. Cut the cooked eggplants into half lengthwise.
8. With the cut side facing down, use a bamboo skewer to split each half into 3 to 4 sections from the stem end going down as shown in the photo.
9. Line the split eggplant halves on a shallow tray.
10. Pour the combined marinade ingredients and chill in the refrigerator for 30 minutes or more.
11. Shred the shiso leaves in the meantime.
12. Transfer the chilled eggplants and marinade to serving plates.
13. Top with the shredded shiso leaves, and serve!

thin japanese type, leaves, ginger, black rice vinegar, sake, sugar, soy sauce, sesame oil, red chili pepper

Taken from cookpad.com/us/recipes/168358-chilled-and-refreshing-eggplant (may not work)