Korean Eggplant Salad

(8 votes)

1 large or 2 small eggplants
boiling water
2 tablespoons corn oil
1-1/2 tablespoons vinegar
1 pinch sugar
1/2 garlic clove, crushed
1 tablespoon sesame oil
few dashes tabasco/cayenne, to taste
1 tablespoon toasted sesame seeds*
1 tablespoon soy 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).

1. Cover eggplant with boiling water ; cook until barely tender.

2. Drain, cool and peel; cut into julienne strips 1/2-inch long.

3. Mix oil, vinegar, sugar, garlic, sesame oil, tabasco (or cayenne), sesame seeds and soy sauce; pour over eggplant.

4. Cover and refrigerate 1 or 2 hours; drain.

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