Recipe - Korean Eggplant Salad

1 lg Or 2 small eggplants
;Boiling water
2 tablespoon Corn oil
1 One half tablespoon Vinegar
1 pn Sugar
One half Garlic clove; crushed
1 teaspoon Sesame oil
Few dashes Tabasco/cayenne
to taste
1 tablespoon Toasted sesame seeds*
1 teaspoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini