I love eggplants, so as my husband. I had one Japanese (Chinese) eggplant in my fridge and decided to make simple eggplant dish. Japanese (Chinese) eggplants are longer and thinner than regular eggplants you see in large supermarkets. Japanese (Chinese) eggplants can be found in Asian supermarkets.
I chopped up a eggplant into bite sizes and place them in glass dish, put a clean wrap loosely and microwaved for 2 minutes. (I used 800w, but please adjust how long depending of your microwave). After 2 minutes, I put about 100g of enoki mushroom and microwaved another 1 minute. Take out the dish and leave it till you can handle safely.
Meanwhile, chop up a handful of cilantro and set a side. In a small bowl, whisk 3 tbsp of rice vinegar, 1 tbsp of soy sauce, 1 tbsp of sugar and a dash of sesame oil.
Squeeze gently liquid from eggplant and enoki mushroom. Add chopped up cilantro and pour the vinegar mixture over the eggplant, enoki and cilantro. Mix well and serve.
For lunch, I had this leftover side dish salad from yesterday along with homemade miso soup and Japanese style potato salad. Yum!