Eggplant over Asian slaw is a wonderful light dinner or special lunch. Serve with a piece of locally baked crusty bread and it's a perfect summer meal!

This recipe has three components, the seed mix, the eggplant and the Asian slaw.

TO MAKE THE SEED MIX: Toast sesame seeds until fragrant and starting to pop (about 2 minutes). Let cool and mix with other seeds and pistachios. Transfer to a sealable jar (it keeps for several weeks).

Note: You can make your own seed mix, or add more/different nuts.

TO MAKE THE EGGPLANT

STEP 1: Season eggplant rounds on both sides with sea salt (or kosher salt).

STEP 2: Mix vinegar and honey in a small bowl. Brush both sides of eggplant rounds with balsamic mixture and leave for 20 minutes. Brush again both sides, turn over and leave for another 20 minutes.

STEP 3: Heat oil in a wide frying pan over medium-high heat and add the eggplant. Cook on one side for about 2 minutes, then turn over and cook for another 2 minutes. Lower heat (medium-low) and continue to cook eggplant until soft. Brush with balsamic mixture every so often. When the eggplant is soft, sprinkle seeds on the side that is up. Cover well. Turn over carefully and cook (seed-side down) for a final 2-3 minutes (careful not to burn).

PLATE: Flip over on a plate (seed-side up). Serve with Asian slaw.

TO MAKE THE ASIAN SLAW

Mix soy sauce, fish sauce, lime juice and ginger in a bowl. Add the greens and herbs and toss well. Let stand for 30 minutes, then serve.