Name: Korean Eggplant Salad
Ingredients: 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

Belief in luck and belief in a sovereign God are mutually exclusive, for if an omniscient, omnipotent Creator God exists then luck makes no sense. Things don’t “just happen.” Nothing – including the secondary causes operative in the universe (the “laws” of nature and human choices) – happens outside of God’s will and disposition. So belief in God not only dispels any idea of luck, it also rejects any idea of chance as a determining factor in natural events or people’s destiny… Any trust in luck rather than God is therefore a form of idolatry (Rex Rogers).

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains	Korean	Salads, Vegetables	6	Servings

INGREDIENTS

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

INSTRUCTIONS

*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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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