spicy eggplant salad
- Categories
- Salad
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 2 tablespoons | Water |
| ½ teaspoon | Crushed dried hot pepper; or- (up to) |
| ¼ teaspoon | Cayenne; to taste |
| 4 tablespoons | Safflower or vegetable oil |
SALAD
DRESSING
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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