Yield: 6 Servings
|1 large||Or 2 small eggplants|
|\N \N||;Boiling water|
|2 tablespoons||Corn oil|
|½ \N||Garlic clove; crushed|
|1 teaspoon||Sesame oil|
|\N \N||Few dashes Tabasco/cayenne to taste|
|1 tablespoon||Toasted sesame seeds*|
|1 teaspoon||Soy or oyster sauce|
*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.