|1 pounds||Eggplant; peeled|
|½ pounds||Snowpeas; trimmed|
|4||Green onions; sliced|
|1 tablespoon||Fresh corriander (optional) (up to)|
|3 tablespoons||Cider or white wine vinegar (to taste)|
|1||Clove garlic; minced or put through a press|
|1 teaspoon||Finely minced or grated fresh ginger|
|1 tablespoon||Tamari soy sauce|
|½ teaspoon||Crushed dried hot pepper; or- (up to)|
|¼ teaspoon||Cayenne; to taste|
|4 tablespoons||Safflower or vegetable oil|
From: Pat Gold <plgold@...>
Date: Sat, 10 Aug 1996 20:50:43 -0700 The Spice Of Vegetarain Cooking, Martha Rose Shulman Cut the eggplant in strips about 2 inches long, ½ inch thick, and 1 inch wide. Steam 15 minutes, or until tender. Drain, rinse, and pat dry with paper towels.
Steam the snow peas for 5 minutes and refresh under cold water. Drain and set aside.
Combine the ingredients for the dressing and blend together well. Toss with the eggplant, onions, and peas. Refrigerate for 2 hours or more. Toss with optional coriander just before serving.
JEWISH-FOOD digest 313
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .
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