Nasu

This dish can be served as part of an assortment of sashimi. Sashimi is normally made with raw fish, but this is a delightful vegetarian substitute with an interesting texture.

4 to 6 servings

• Eggplant, Japanese or Chinese, stems removed -- 3
• Soy sauce -- for serving
• Wasabi -- for serving
• Pickled ginger (gari) -- for serving

Method

1. Steam the eggplant in an Asian steamer for about 10 minutes, or until cooked through and softened. Do not overcook. The eggplant should be tender yet firm.
2. Place the eggplant between two plates and weigh down with some heavy canned food. Set in the refrigerator to chill for 1 to 2 hours.
3. Drain off any exuded liquid and slice into 1/4-inch slices on the diagonal. Fan the slices out on a service platter or tray and serve with an assortment of sashimi with soy sauce for dipping and a side of wasabi and pickled ginger.