Make-ahead and chill! Served in a tart refreshing marinade!

3 Japanese eggplants, cut in combs

green beans, or kaiware daikon

1 dried red pepper, thinly sliced

chopped green onion

Steam the eggplant about 10 minutes. Arrange on a platter with cooked green beans. Allow to cool. Sprinkle with red pepper and green onions. Cover with marinade and chill.

 

Sauce: 2 1/2 Tbsp soy sauce

1 Tbsp rice vinegar

1Tbsp sesame oil

2 teas sugar

1 Tbsp sesame seeds

A very fresh, summer vegan dish！