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.