| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Salad, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
|
Eggplant, medium |
|
|
Trimmed, sliced |
|
|
Lengthwise into 1/2 in |
|
|
Slices |
| 1 |
t |
Crushed red pepper flakes |
| 6 |
T |
Soy sauce |
| 3 1/2 |
T |
Rice wine, or dry |
|
|
Vermouth |
| 1 1/2 |
T |
Worcestershire sauce |
| 1 1/2 |
T |
Sugar |
| 2 |
T |
Fresh ginger root, minced |
| 2 |
T |
Fresh garlic clove |
|
|
Minced |
| 1 |
T |
Dark sesame oil |
| 1/2 |
c |
Red bell pepper, diced |
| 1 |
c |
Green onion, 1/4 in slices |
|
|
Of |
|
|
Tops |
INSTRUCTIONS
Sprinkle eggplant lightly with salt and let drain on paper towel for
30 minutes. Pat dry and brush off any remaining salt. Heat sesame oil
in saucepan until very hot.Add crushed red peppers, cover and remove
from heat. Let set 10 minutes, then ad Recipe By : From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God is bigger than any church”