Refreshing Chilled Eggplant and Shiso Salad

Steps

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1. 1
   Remove the stem end from the eggplant and slice it into thin rounds about 5 mm thick.
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2. 2
   Place the eggplant slices in a bowl, sprinkle with salt, and gently massage for about 5 minutes to draw out the moisture.
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3. 3
   Remove the stem from the shiso leaves, roll them up, and cut into thin strips.
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4. 4
   After 5 minutes, the eggplant will release liquid. Rinse under cold water, drain well, then gently squeeze out excess moisture by pressing several layers together.
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5. 5
   In a bowl, combine soy sauce, vinegar, lemon juice, sugar, chicken bouillon powder, and sesame oil. Add the drained eggplant and gently toss to coat each slice with the dressing.
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6. 6
   Top with the shiso strips, sliced red chili, and white sesame seeds, then gently toss everything together, spreading out the shiso to avoid clumping.
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