Korean eggplant salad
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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.
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      Title: Korean eggplant salad
 Categories: Salads, Vegetables
      Yield: 6 Servings
      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
  *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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Recipe ID 6658 (Apr 03, 2005)

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