Korean eggplant salad

 
                           KOREAN EGGPLANT SALAD
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salads                           Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Sesame oil
                         Few dashes Tabasco/cayenne
                         -- to taste
    1       tb           Toasted sesame seeds*
    1       t            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.
  
 
 
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