Korean Eggplant Salad
| Yield: | 6 Servings |
| Categories: | Salads, Vegetables |
| 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 | ||
| DIVIDER | -- to taste | |
| 1 | tb | Toasted sesame seeds* |
| 1 | ts | Soy or oyster sauce |
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