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Name: Korean Eggplant Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 1 lg eggplants (Or 2 small); 2 tb Corn oil; 1 tb sesame seeds * Toasted; 1 ts Sesame oil; 1 ts Soy sauce or oyster sauce; water Boiling; 1/2 clove Garlic crushed; 1 pn Sugar; Few dashes Tabasco or cayenne, to taste; 1 1/2 tb Vinegar

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INGREDIENTS

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

Servings

INSTRUCTIONS

*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.

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Nutrition

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Serving Size: 1 Serving (126g)
Recipe Makes: 6

Calories: 295
Calories from Fat: 267 (91%)

Amt Per Serving		% DV

	Total Fat 29.7g	40 %
	Saturated Fat 2.5g	12 %
	Monounsaturated Fat 17g
	Polyunsanturated Fat 8.9g
Cholesterol 0mg		0 %
Sodium 16mg		1 %
Potassium 218.7mg		6 %
Total Carbohydrate 8.2g		2 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 4.9g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 295

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