Chilled Eggplant (Aubergine) and Tomato Salad

1. 1

   In a small saucepan, combine the ginger, scallion, rice vinegar, soy sauce, sugar and sesame oil.

2. 2

   Bring the mixture to a boil over medium heat.

3. 3

   Transfer to a small bowl and let it cool to room temperature, then chill the dressing, covered in the fridge.

4. 4

   Heat a broiler or a grill.

5. 5

   Cook the eggplants until their skins are lightly charred.

6. 6

   Peel skins and cut each eggplant in half crosswise.

7. 7

   Cut each piece lengthwise into quarters.

8. 8

   Cut the tomato into 1/2-inch cubes.

9. 9

   Arrange the eggplant on a serving platter and top with the tomato.

10. 10

    Chill the vegetables, covered, in the fridge.

11. 11

    Right before serving, pour the dressing over the vegetables.

12. 12

    At the table, toss the vegetables with the dressing.

* Per serving · 4 servings · Values may vary.

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