Sesame Eggplant Salad
|Eggplant/1 1/4 pounds oriental eggplant||1 Large|
|Sesame seeds||1 1⁄2 Tablespoon|
|Salad oil||1 1⁄2 Tablespoon|
|Minced garlic||1 Teaspoon|
|Minced fresh ginger||1 Teaspoon|
|Soy sauce||1 Tablespoon|
|Whole green onions||2|
Pierce eggplant in several places.
Bake, uncovered, in a 400° oven until very soft (about 1 hour for regular eggplant, 45 minutes for Oriental eggplant).
Cool; pull off and discard skin.
Tear flesh into shreds and discard any big seed pockets.
Cover and chill for as long as 2 days.In a small frying pan, cook sesame seeds in oil over low heat until golden
Stir in garlic and ginger, then remove pan from heat.
Stir in soy, vinegar, and sugar.
Cover and chill.