Korean eggplant salad

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Recipe by: massiva

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Or 2 small eggplants
;Boiling water
2 tb Corn oil
1 1/2 tb Vinegar
1 pn Sugar
1/2 Garlic clove; crushed
1 ts Sesame oil
Few dashes Tabasco/cayenne
-- to taste
1 tb Toasted sesame seeds*
1 ts 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
1/2" 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.