This is a delicious way of preparing eggplant.

• 2 medium eggplant
• 1 tablespoon Celtic sea salt

METHOD

Slice the eggplant very finely using a V-slicer or sharp knife. Place in a large bowl of filtered water and sprinkle with sea salt. Soak for 6 hours or overnight to remove the bitter tannins, stirring two or three times. Drain and rinse well, lightly squeezing out any liquid. The eggplant slices will have attractive curls around the edges.

Marinade

• ¼ cup organic cold pressed sesame oil
• ¼ cup tamari or nama shoyu
• Knob og ginger
• Juice of a large lemon
• 2 cloves of garlic
• 1½ teaspoons honey
• 1 teaspoon sumac

METHOD

Finely chop the garlic and ginger. Add to the sesame oil, tamari, honey, sumac and lemon juice and blend together. Pour the marinade over the eggplant, making sure the eggplant slices are all coated. Let marinade for at least 6 hours in the refrigerator to allow the flavours to merge. Remove 1 hour before serving, stirring the marinade through the eggplant again.

Serves 4