Eggplant Salad

Ingredients	Serve 1	Serves 4	Seasonings	Serve 1	Serves 4
eggplant green soybeans	60g 10g	240g 40g shelled or 80g with shells	white sesame light-colored spicy miso soy sauce sake vinegar toupanjiang(Spicy Chinese miso) Stock	4.5g 3g 1.5g 2g 1.3g 0.5g	2 tablespoons 2 teaspoons Slightly more than 1 teaspoon 1/2 tablespoon Slightly more than 1 teaspoon 1/5 teaspoon -

1	Cut off calyxes from eggplant and cut lengthwise into 6-8 equal strips. Cook in boiling water covered with a lid slightly smaller than the pan.
2	When eggplant is cooked, squeeze off extra water, cut each strip in half crosswise, and let cool.
3	Boil and shell, if necessary, the green soybeans, and remove the thin film from each bean. Crush white sesame in a mortar and add seasonings to make sauce. Add the eggplant and green soybeans, and mix.