Trim the stem off the eggplant, and chop the cabbage into strips.
Wrap the eggplant and cabbage in plastic film and microwave for 5 minutes.
Rinse them in running water to cool, then thinly cut the eggplant, and squeeze out the excess water from the cabbage.
Arrange the vegetables on a serving platter. Pour the dressing with preferred amount of myoga ginger over the vegetables. It's done.
Story Behind this Recipe
This is a recipe I came up with when all I had in the fridge was eggplant, myoga ginger, and cabbage. You can use this versatile sesame oil-based dressing in steamed dishes or with tofu, meat, white fish, raw fish, or seasoned spinach, so why not prepare a batch?
This is also delicious served chilled. It you have time to make it in a steamer, it will taste even better.