Nasu no shiomomi / instant eggplant pickles

My favorite way to enjoy freshly harvested eggplant. Nothing else can make plain steamed rice taste so good in warm weather.

<Ingredients>

1-2 Japanese eggplant
Pinch (1/8 tsp) salt


<Directions>
1.

Slice eggplant lengthwise, and sprinkle salt.

Squeeze until soft and water comes out.

Squeeze out excess water.










2.

Serve.

<Notes>

• If not salty enough, add a few drops of soy sauce.