Microwaved Eggplant Salad with Daikon Sprouts

Ingredients (Serves 2)

• 2 eggplants (about 140g)
• 1/4 pack daikon sprouts (kaiware daikon, about 19g)
• 
  Kewpie Chinese Dressing, to taste

Instructions

1. Trim off the eggplant stems and wrap them in plastic wrap. Microwave at 600W for about 2 minutes 30 seconds. Keeping them wrapped, cool in water. Drain and tear by hand into strips.
2. Trim the roots from the daikon sprouts.
3. Arrange eggplant and sprouts on a plate. Drizzle with Chinese dressing and serve.

Tips

• Cooling the eggplant in water while still wrapped helps retain its vibrant color.