*  Exported from  MasterCook  *

                          KOREAN EGGPLANT SALAD

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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       t            Sesame oil
                        Few dashes Tabasco/cayenne
                        -- to taste
   1       tb           Toasted sesame seeds*
   1       t            Soy or oyster sauce

  *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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