Ingredients

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
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 t Sesame oil
Few dashes Tabasco/cayenne
— to taste
1 tb Toasted sesame seeds*
1 t Soy or oyster sauce

Method
*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.

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