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.