Korean Eggplant Salad

  • 1 large or 2 small eggplants
  • Boiling water
  • 2 Tbsp Corn oil
  • 1 1/2 Tbsp Vinegar
  • 1 pn 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

*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″ long. 
  3. Mix oil, vinegar, sugar, garlic, sesame oil, Tabasco (or cayenne), sesame seeds and soy (or oyster sauce); pour over eggplant. 
  4. Cover and refrigerate 1 or 2 hours; drain. 
  5. Serve with boiled or broiled fish or as a part of lettuce lunch.