| 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 <plgold@ix.netcom.com>
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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