Grilled Pacific Saury and Eggplant Salad

• 1 fish Salt grilled Pacific saury
• 3 Grilled eggplant
• 3 leaves Lettuce
• 2 tbsp Grated daikon radish (drained)
• 2 tbsp Ponzu
• 2 tsp Olive oil
• 1 tsp Kabosu or Sudachi juice

1. Flake the salt-grilled pacific saury into bite-sized pieces, and cut the grilled eggplant into pieces about the same size as the fish.
2. Tear the lettuce.
3. Make a dressing with the ingredients.
4. Chill the ingredients from Step 1 & 2 well in the refrigerator.
5. Arrange the Pacific saury, eggplant, and lettuce on a plate.
6. Pour the dressing on just before serving and enjoy!
7. You can grill the fish and eggplant together if you're preparing them at the same time.
8. Prepping the eggplant: Run a knife around the eggplant below the hull (makes it easier to peel later) and poke several holes with the tip of a knife.
9. Grilling the eggplant Grill over high heat for 8-10 minutes until the skin is blackened and the eggplants feel soft when squeezed with a pair of chopsticks.
10. Peeling the grilled eggplant: Peel the eggplant when they're cool enough to handle.
11. Cut lengthwise in bite-sized pieces.
12. Storing the eggplant: After peeling, wrap the eggplant in plastic wrap and store in the freezer (defrost naturally before use).
13. It'll be handy to prepare large batches to keep on hand for later use.

salt, eggplant, daikon radish, ponzu, olive oil, juice

Taken from cookpad.com/us/recipes/151680-grilled-pacific-saury-and-eggplant-salad (may not work)