Korean Eggplant Salad

6 Servings

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Korean Eggplant Salad Ingredients

1 lg Or 2 small eggplants	1 ts Sesame oil
;Boiling water	Few dashes Tabasco/cayenne
2 tb Corn oil	to taste
1 1/2 tb Vinegar	1 tb Toasted sesame seeds*
1 pn Sugar	1 ts Soy or oyster sauce
1/2 Garlic clove; crushed

Instructions for Korean Eggplant Salad

*Sesame seeds can be toasted by frying in a few drops of vegetable oil on top of the stove (or baked slowly in 200 F. oven until brown). Cover eggplant with boiling water; cook until barely tender. Drain, cool and peel; cut into julienne strips 1/2" long. Mix oil, vinegar, sugar, garlic, sesame oil, Tabasco (or cayenne), sesame seeds and soy (or oyster sauce); pour over eggplant. Cover and refrigerate 1 or 2 hours; drain. Serve with boiled or broiled fish or as a part of lettuce lunch. Posted on WWiVNet by Carl Uhrmacher. Formatted by Cathy Harned. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: VegetablesCuisine: Uncategorized

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