Korean Eggplant Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 large: Or 2 small eggplants,
, Boiling water
2 tbsp: Corn oil,
1 1/2 tbsp: Vinegar,
1 pinch: Sugar,
1/2: Garlic clove, crushed
1 tsp: Sesame oil,
Few dashes Tabasco/cayenne, to taste
1 tbsp: Toasted sesame seeds*,
1 tsp: Soy or oyster sauce,
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.
Source from luhu.jp
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.
Source from luhu.jp