Slim purple-black eggplants, so called Japanese eggplant is the one I used to eat in Korea. It is sweet and tender when it is cooked unlike Western fat ones that can taste quite bitter. I went down to the veggie shop with my hubby this morning and a bunch of them was on special. So I decided to make a nice salad for lunch. I clean the eggplants in cold runny water, cut them in half length wise, cook in a pan with a teaspoon of coconut oil for a few minutes each side until it’s tender. Serve on green tea soba noodles and coriander. Drizzle soy sauce, sesame oil and sesame seeds on top. You can definitely add some protein to this, but simple ingredients really shine in this dish. A beautiful lunch served in a minute x
