Eggplant Tomato Salad

20260617, #BreakfastDiary 1751, 21°C/sunny On MBC's Son Suk-hee's Questions on the 15th, novelist Kim Ae-ran said the thing humans have that AI doesn't is "hesitation." She said, "When listening to someone's troubles or pain, there's a moment where you swallow a word, or hesitate, or try to guess and weigh things," adding, "There have been times when a human's clumsy silence comforted me more than AI's fluent, quick advice." Her point was that what looks like human flaws and limitations might actually be our virtue and individuality. (Kyunghyang Shinmun, "The Hesitation AI Doesn't Have") When I, a free-tier user, ask AI something, it always answers as if hesitating. That's probably not hesitation at all — just a deliberate delay designed to nudge me toward a paid subscription. Tossed in a ginger-vinegar dressing, about 240kcal, Eggplant Tomato Salad.

2 eggplants, 10 cherry tomatoes, 1T store-bought ginger-vinegar dressing (if unavailable, mix about 2t grated ginger with 2T yuzu ponzu instead), 1T hemp seeds

1. Cut the eggplant into bite-sized pieces and toss with 1T olive oil. Cover with plastic wrap and microwave for 3 minutes. 2. Halve the cherry tomatoes. 3. In a mixing bowl, combine the eggplant from step 1, the cherry tomatoes from step 2, 1T hemp seeds (there's my daily omega-3), and 1T ginger-vinegar dressing, and toss well.

Inspired by @nakami.recipe