| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetables, Salad |
4 |
Servings |
INGREDIENTS
| 2 |
|
Eggplant — medium — |
|
|
Trimmed, sliced |
|
|
Lengthwise into 1/2 in |
|
|
Slices |
| 1 |
ts |
Crushed red pepper flakes |
| 6 |
tb |
Soy sauce |
| 3 1/2 |
tb |
Rice wine — or dry |
|
|
Vermouth |
| 1 1/2 |
tb |
Worcestershire sauce |
| 1 1/2 |
tb |
Sugar |
| 2 |
tb |
Fresh ginger root — minced |
| 2 |
tb |
Fresh garlic clove — |
|
|
Minced |
| 1 |
tb |
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
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