| 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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