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).Note