Here is a little eggplant salad I made yesterday after a dry run the week before. I initially planned for it to be a cold salad, but Ev found it a little slimy, so now it will be served warm and over rice.
1 large eggplant (about 1 1/2 lbs?)
1 red pepper
Slice the eggplant into about 1/2 to 1 inch slices. Liberally salt the slices and let sit for about 1/2 hour. Rinse eggplant and cube the slices. Slice red peppers and put in an oven safe dish, oil and put in the oven at 400 for about 25 minutes or until done. I stirred every 8 minutes or so.
2 Tbsp soy
1 Tsp honey
3 inches ginger finely diced
2 scallions sliced
2 Tbsp fresh basil
Combine the above ingredients. Pour about half over the finished eggplant mixture. The rest is for putting over at the table if you want more. Serve over rice (jasmine is nice) and maybe garnish with basil.