Warm Eggplant Salad

Ingredients:350g of eggplant (in Japan they use the small long eggplants but I used 2 large round ones with no problem)
2 tablespoons of tahini (sesame paste) or unsweetened nut butter
2 1/2 tablespoons of caster sugar
2 tablespoons of tamari or gluten-free soy sauce
1 tablespoon of sake or asian cooking wine
1 tablespoon of rice vinegar
2 tablespoons of ground sesame seeds or gomashio2 large spring onions, finely sliced
2 large handfuls of fresh mint and basil leaves (or shiso leaves if you can get your hands on some), roughly chopped

Instructions:1. Chop off the eggplant stem and cut in half (lengthways) if using long thin eggplant or quarters if using large round eggplant.
2. Soak eggplant pieces in water for around 5 minutes. Then drain and wipe dry.
3. Place the eggplant pieces on paper towel (kitchen paper) on a microwave safe plate. Cover and cook for 3-4 minutes (500W).
4. While the eggplant is cooking make the dressing in a bowl – first add the tahini, then stir in the caster sugar, tamari, sake, rice vinegar and finally the sesame seeds or gomashio.
5. Slice the spring onions finely. Rinse and drain and then slice again.
6. Roughly chop the basil and mint (or shiso leaves).
7. Let the eggplant stand for a few minutes. Divide into long strips and then squeeze to get rid of excess water.
8. Place the eggplant in a dish. Add the sauce and coat the eggplant well. Scatter the spring onions, basil and mint over the top. 

Recipe found at: http://vegematarian.com.au/2013/01/06/warm-eggplant-salad/