Eggplant Salad, Eggplant

20240801 #breakfastdiary 1134, 26°C/mostly cloudy, 30min(S, M) #eggplantsalad flavored with miso tahini dressing Start with the dressing: mix miso and tahini in a 1:2 ratio and stir in 1/2 cup water. Feels like I need two eggplants but only have one. Can't help it. Wash one eggplant thoroughly, slice into 2cm-thick pieces, drizzle with olive oil, cover with plastic wrap, and microwave for 2 minutes. Take it out, heat a pan with olive oil, and sear both sides with salt and pepper. Stack the eggplant on a plate, top with chopped tomato and the prepared dressing, and add just the parsley leaves. Pepper right before eating~