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Sunomono

Eggplant relish

• 1/2 CUCUMBER, peeled, deseeded and sliced
• SOME GREEN ONIONS
• 12 PRAWNS, raw
• 1 TBSP SOY SAUCE
• 1 TBSP VINEGAR
• PIECE OF GINGERROOT, grated
• 1 TBSP SESAME SEED, roasted
• 1/2 TSP WASABI POWDER

• 3 EGGPLANTS, sliced
• 1 TOMATO, in cubes
• BUNCH OF GREEN ONIONS, chopped
• 2 CLOVES GARLIC, mashed
• JUICE OF 1 LEMON
• 50 GRAM VINEGAR

Shell the prawns, bring water to the boil and cook the prawns two minutes. Rinse them with cold water and sprinkle with a little salt. Arrange the cucumber, prawns and green onions on plates. Mix the soy sauce with the vinegar, the gingerroot and the wasabi and sprinkle this over the prawns and vegetables; sprinkle the sesame seeds on top.

Grill the eggplants 10 minutes on both sides and peel them. Mash them together with the vinegar, the garlic and lemon juice and pepper and salt to taste. Stir in the tomatoes and the onions. Put in the fridge for one hour before serving.

"Su" means vinegar in Japanese, so Sunomono is basically a "dish with vinegar".