Eggplant Salad With Lemon And Plum Dressing - cooking recipe

Ingredients

4 None baby eggplant, cubed
3 None red Japanese mint (shiso) leaves, finely shredded
None None FOR THE LEMON AND PLUM DRESSING
1/4 cup lemon juice
2 tbsp pickled plum puree
2 tbsp olive oil
2 tsp maple syrup
1 tsp salt

Preparation

Place eggplant in large bowl; cover with cold water. Let stand 5 mins. Drain, squeezing out excess moisture.
Meanwhile, for the lemon and plum dressing, whisk all ingredients in a small bowl.
Cook eggplant in medium saucepan of boiling water about 4 mins or until tender; drain.
Divide eggplant among serving dishes; drizzle with dressing. Sprinkle with mint.