Korean eggplant salad
Korean Vegetables Eggplant Salad
Last updated 6/12/2012 12:46:24 AM. Recipe ID 6658. Report a problem with this recipe.
Title: Korean eggplant salad
Categories: Salads, Vegetables
Yield: 6 Servings
1 lg Or 2 small eggplants
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
*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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