Spicy eggplant salad

Yield: 4 Servings

Measure Ingredient
1 pounds Eggplant; peeled
½ pounds Snowpeas; trimmed
4 Green onions; sliced
1 tablespoon Fresh corriander (optional) (up to)
3 tablespoons Cider or white wine vinegar (to taste)
1 Clove garlic; minced or put through a press
1 teaspoon Finely minced or grated fresh ginger
1 tablespoon Tamari soy sauce
2 tablespoons Water
½ teaspoon Crushed dried hot pepper; or- (up to)
¼ teaspoon Cayenne; to taste
4 tablespoons Safflower or vegetable oil

SALAD

DRESSING

From: Pat Gold <plgold@...>

Date: Sat, 10 Aug 1996 20:50:43 -0700 The Spice Of Vegetarain Cooking, Martha Rose Shulman Cut the eggplant in strips about 2 inches long, ½ inch thick, and 1 inch wide. Steam 15 minutes, or until tender. Drain, rinse, and pat dry with paper towels.

Steam the snow peas for 5 minutes and refresh under cold water. Drain and set aside.

Combine the ingredients for the dressing and blend together well. Toss with the eggplant, onions, and peas. Refrigerate for 2 hours or more. Toss with optional coriander just before serving.

JEWISH-FOOD digest 313

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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