Korean eggplant salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Or 2 small eggplants |
| ;Boiling water | ||
| 2 | tablespoons | Corn oil |
| 1½ | tablespoon | Vinegar |
| 1 | pinch | Sugar |
| ½ | Garlic clove; crushed | |
| 1 | teaspoon | Sesame oil |
| Few dashes Tabasco/cayenne to taste | ||
| 1 | tablespoon | Toasted sesame seeds* |
| 1 | teaspoon | Soy or oyster sauce |
Directions
*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 ½" 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.