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Korean eggplant salad

Yield: 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.

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