Ingredients:

• 3 Japanese eggplants, sliced ¼  inch thick lengthwise, brushed with olive oil, and grilled until soft (about 3 to 4 minutes) or baked until just slightly soft
• 2 tablespoons vegetable oil
• ¼  cup minced yellow onion
• 4 scallions, sliced thin diagonally
• 2 teaspoons minced fresh ginger
• ½  teaspoon ground chili paste, or to taste
• 1 teaspoon fish sauce
• ¼  teaspoon salt
• 1 teaspoon fresh lime juice
• 1 red ripe tomato, seeded and minced
• 2 tablespoons minced red bell pepper
• 1/3 cup mayonnaise
• 1 cup arugula or mixed baby greens toasted baguette slices or crackers

Directions:
Cut cooked eggplant into 1 ½ -inch-long pieces and set aside.
Heat the oil in a small saucepan until hot. Add the onions, scallions, ginger, and chili paste and sautéed until onions are slightly wilted, about 2 minutes. Remove from heat and add the fish sauce, salt, lime juice, tomato, and red bell pepper.
To assemble, dab a little mayonnaise on baguette slices and top with a piece of arugula. Add a slice of the eggplant, then top with a tiny dollop of the onion mixture. Finish making the remaining canapés.