Take the stem ends off the eggplants and cut into 2 cm thick slices. Put the eggplant slices into a bowl of water to get rid of any bitterness. Drain and pat dry.
Cut the cherry tomatoes into half.
Take the stem ends off the shishito peppers.
Combine the ＊ ingredients, and add the olive oil little by little while mixing. (The dressing.)
Combine the ◎ ingredients.
Heat 2 tablespoons of olive oil (not listed in the ingredient list) in a frying pan, and pan fry the eggplant and shishito pepper over medium heat until both sides are browned. See Hints.
When a toothpick goes easily through a slice of eggplant, turn off the heat, add the flavoring ingredients from step 4, and turn the heat back on. Stir fry and mix until there's almost no moisture left in the pan.
Put the cooked vegetables in a bowl and mix with grated Parmesan cheese while still piping hot. Add the dressing too, and mix.
Let it cool down a bit, then add the tomatoes. Chill in the refrigerator. Done!
Serve chilled until ice cold.
This is delicious with kabocha squash or okra instead of the shishito pepper.
Story Behind this Recipe
I wanted to create a well flavored salad that would work as a drinking appetizer or with rice.
Step 5: Don't move the eggplant or shishito peppers too much. Just cook then patiently on both sides. They are 'pan fried' rather than 'stir fried'.
Don't slice the eggplant too thinly. They'll be juicier if you slice them thickly.