Free Recipe Korean Eggplant Salad
Recipe Type: S Recipes
Recipe Preparation: bake
Cooking Ingredients for Korean Eggplant Salad Recipe
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
Korean Eggplant Salad Preparation
*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
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Korean Eggplant Salad?
If you know a better Korean Eggplant Salad Recipe please comment below.