This makes a wonderful summer salad when chilled and served on a bed of crisp lettuce. The same dressing, by the way, could transform the most mundane tomato and cucumber slices into an interesting Oriental salad.
Peel the eggplant and slice it into
Dry roast the sesame seeds ( for details) and crush them, while still warm, in a suribachi. Add the remaining ingredients, one at a time, stir-grinding after each new addition. If you are using a blender or other food processor to crush the seeds, you may have to triple all ingredients to provide enough volume to engage the blades. Store excess in a tightly sealed jar and refrigerate.
Just before serving, toss the eggplant strips in the tart sesame dressing. Serve at room temperature or chilled.
© 1986 Elizabeth Andoh. All rights reserved.