Name: Eggplant salad with lemon and plum dressing
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Eggplant salad; 4 baby eggplants, cubed; 3 red japanese mint (shiso) leaves, shredded finely; Lemon and plum dressing; 1/4 cup (60ml) lemon juice; 2 tablespoon pickled plum puree; 2 tablespoon olive oil; 2 teaspoon maple syrup; 1 teaspoon salt

Eggplant salad with lemon and plum dressing

Pickled plum puree, also known as umeboshi puree, is made from plums (ume) slowly pickled in salt, with Japanese mint (shiso) added for colour and flavour.

Ingredients

Eggplant salad

4 baby eggplants, cubed

3 red japanese mint (shiso) leaves, shredded finely

Lemon and plum dressing

1/4 cup (60ml) lemon juice

2 tablespoon pickled plum puree

2 tablespoon olive oil

2 teaspoon maple syrup

1 teaspoon salt

Method

1.Place eggplant in large bowl, cover with cold water; stand 5 minutes. Drain, squeezing out excess moisture.

2.Meanwhile, make lemon and plum dressing. Whisk ingredients in a jug.

3. Cook eggplant in medium saucepan of boiling water about 4 minutes or until tender; drain.

4.Divide eggplant among serving dishes; drizzle with dressing. Sprinkle with mint.

Use a combination of basil and mint leaves if you cannot find any Japanese mint (shiso).
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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