Eggplant salad

A very easy appetizer or side dish. Boil 2 Japanese eggplants for 8 minutes. Soak them in iced water for 5 minutes, then drain and lightly squeeze out excess water. Cut into sections and serve with a sauce made with: 1 Tbsp minced scallion, 1 Tbsp grated ginger, 1 Tbsp grated garlic, 1 Tbsp minced cilantro, 1 Tbsp Chinese black vinegar, 2 Tbsp thick soy sauce, 2 Tbsp ketchup, 1 Tbsp sugar, 1 Tbsp sesame oil, minced chili pepper to taste.


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