Sesame-scented corn and eggplant salad - country living
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Sesame oil |
| 1 | 1-lb eggplant, cut into 1/2- inch cubes | |
| 1 | Clove garlic, coarsely chopped | |
| ½ | cup | Vegetable broth or water |
| 2 | cans | (14 1/2-oz) whole-kernel corn, drained |
| 2 | tablespoons | Chopped pimiento |
Directions
1. In large, nonstick skillet, heat oil over medium heat. Add eggplant and garlic; cook, stirring, until browned.
2. Add vegetable broth to eggplant. Cover and cook, stirring occasionally, until eggplant is tender, about 5 minutes.
3. Uncover skillet and cook, stirring, until liquid evaporates. Add corn and pimiento; stir until combined.
Country Living/Oct/93 Scanned & fixed by DP & GG