| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Jewish | Salad | 4 | Servings |
INGREDIENTS
| 1 | lb | Eggplant; peeled |
| 1/2 | lb | Snowpeas; trimmed |
| 4 | Green onions; sliced | |
| 1 | tb | Fresh corriander (optional) (up to) |
| 3 | tb | Cider or white wine vinegar (to taste) |
| 1 | Clove garlic; minced or put through a press | |
| 1 | ts | Finely minced or grated fresh ginger |
| 1 | tb | Tamari soy sauce |
| 2 | tb | Water |
| 1/2 | ts | Crushed dried hot pepper; or- (up to) |
| 1/4 | ts | Cayenne; to taste |
| 4 | tb | Safflower or vegetable oil |
INSTRUCTIONS
SALAD DRESSING From: Pat Gold <[email protected]> Date: Sat, 10 Aug 1996 20:50:43 -0700 The Spice Of Vegetarain Cooking, Martha Rose Shulman Cut the eggplant in strips about 2 inches long, 1/2 inch thick, and 1 inch wide. Steam 15 minutes, or until tender. Drain, rinse, and pat dry with paper towels. Steam the snow peas for 5 minutes and refresh under cold water. Drain and set aside. Combine the ingredients for the dressing and blend together well. Toss with the eggplant, onions, and peas. Refrigerate for 2 hours or more. Toss with optional coriander just before serving. JEWISH-FOOD digest 313 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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