Sesame-scented corn and eggplant salad - country living
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Recipe by: reijer
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 tb Sesame oil 1/2 c Vegetable broth or water
1 1-lb eggplant, cut into 1/2- 2 cn (14 1/2-oz) whole-kernel
-inch cubes - corn, drained
1 Clove garlic, coarsely 2 tb Chopped pimiento
-chopped
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
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