Serves 6 

• 3 medium eggplants 
• Salt
• 1 tsp olive oil
• 1 knob ginger, finely sliced
• Juice of a lemon
• 1 tbsp sesame oil
• 4 tomatoes, halved
• 2 large handfuls of basil leaves
• Sourdough rye bread
• Fetta cheese

Instructions:

1. Slice eggplants, cover in salt and leave for half an hour. Rinse well and cut into small cubes. Heat wok, add olive oil. When oil is hot, add ginger and sizzle for two minutes.
2. Add eggplant and stir with ginger. Add about half a cup of hot water and cover until the eggplant is soft. Remove the lid and allow any remaining water to evaporate.
3. Stir to stop the eggplant from sticking to the wok. Add lemon juice to eggplant and stir again. Turn off the heat and stir in sesame oil. Grill tomato halves, adding basil leaves right before the tomatoes are done. 
4. To serve, pile eggplant mix on toasted sourdough rye bread with tomato and basil on the side, lightly sprinkling with fetta cheese.

Taken from Food for the Seasons (Eat Well and Stay Healthy the Traditional Chinese Way) by Professor Lun Wong and Kath Knapsey.