Quick & Easy

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.
Eggplant salad with lemon and plum dressing


Eggplant salad
Lemon and plum dressing


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).


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