Warm Eggplant Salad With Sesame and Shallots

This looked interesting, and I am posting here for safekeeping. Will update description when I try it. Good thing about it is that it offers substitutes for hard-to-find Asian ingredients. A recipe by Haryumi Kurihara, the "empress of Japanese domesticity" based on an article I cut out of the NY Times.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb eggplant
• 2 1⁄2 tablespoons sugar, superfine (castor)
• 1  tablespoon soy sauce
• 1  tablespoon sake or 1  tablespoon  very dry sherry
• 1  tablespoon rice vinegar
• 2  tablespoons sesame seeds, coarsely ground
• 2  tablespoons  sesame paste or 2  tablespoons  no-sugar-added peanut butter
• 1⁄4 cup shallot (thinly sliced)
• 5  shiso leaves, cut into strips or 5  fresh mint leaves or 5  basil leaves, cut into strips

Directions

1. Cut off stems of eggplant and cut in half lengthwise. Soak in cold water 5 minutes, drain and pat dry. Arrange on a microwave-safe plate, cover with plastic wrap and cook until softened and tender (3-6 minutes). Let stand a few minutes to finish cooking. Or steam eggplant 5-7 minutes or until limp and tender.
2. In a bowl combine sugar, soy sauce, sake (or sherry), vinegar, sesame seeds and sesame paste (or peanut butter).
3. Cut (skinned if desired) eggplant into strips about 1/2 inch wide and 3 inches long. A handful at a time, wrap strips in paper towels and squeeze to get rid of extra water. Mound on serving plate.
4. Drizzle sauce over eggplant, and scatter myoga (or shallots) and shiso (or herbs) on top. Serve warm or at room temperature.
5. For Vegan if using Sake make sure the Sake is Vegan friendly.