Eggplant Salad with Lemon and Plum Dressing
Pickled plum puree, also known as umeboshi puree, is made from plums (ume) slowly pickled in salt, with Japanese mint (shiso) added for colour and flavour.
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Ingredients
- Eggplant salad
- 4 baby eggplants, cubed
- 3 red japanese mint (shiso) leaves, shredded finely
- Lemon and plum dressing
- 1/4 cup (60ml) lemon juice
- 2 tablespoons pickled plum puree
- 2 tablespoons olive oil
- 2 teaspoons maple syrup
- 1 teaspoon salt
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