Cooking Recipe Korean Eggplant Salad
Recipe Ingredients
Directions
*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.