Warm Eggplant (Aubergine) Salad

1. 1

   ["Remove eggplant stems.", "Cut eggplants lengthwise into 1/2"" thick slices.", "Cut each slice into 1/4"" wide strips.", "Transfer to a shallow microwave-safe baking dish;.", "Add 1 tbls water.", "Cover with plastic wrap vented at one corner.", "Cook in microwave on high (100% power) stirring once or twice until tender, about 3 minutes.", "Let stand covered a few minutes.", "Transfer to a colander; press out the excess water with a flat spatula.", "For the dressing, mix tahini, soy sauce, rice vinegar and mirin in a large bowl until smooth; add the warm eggplant.", "Toss gently to coat well.", "Arrange lettuce leaves on individual serving plates; top each with a portion of eggplant mixture.", "Sprinkle with onions and herbs.", "Note: Japanese eggplants, tahini, seasoned rice vinegar and mirin are available fresh in Japanese markets."]

* Per serving · 4 servings · Values may vary.