Korean eggplant salad

Yield: 6 Servings

Measure Ingredient
1 large Or 2 small eggplants
\N \N ;Boiling water
2 tablespoons Corn oil
1½ tablespoon Vinegar
1 pinch Sugar
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.

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