1. Wash the eggplant...just cut it
2. Sprinkle some salt to marinate
3. Cover with plastic wrap
4. Put in the microwave on high heat for two minutes
5. Let cool and add some olive oil and stir
6. Cool in the refrigerator
7. Wash the small persimmons and cut them in half
8. Take out the eggplant and add perilla vinegar to mix...
Tips:Perilla vinegar...If you don’t have it, you can use apple cider vinegar or red wine vinegar, which are sold in supermarkets...it’s not good white vinegar with a little sugar
