Cold Spiced Eggplant
- 2 medium eggplant, about 1 3/4 lb.
- 3 tbs. soy sauce
- 2 tbs. red wine vinegar
- 2 tbs. sugar
- ¼ tsp. salt
- 1 ½ tsp. dry sherry
- 1 tbs. oil
- 1 tbs. sesame Oil
- 1 tbs. chopped garlic
- 1 tbs. chopped ginger
- 1 tbs. white sesame Seed
- Slice eggplant into 3 chunks and steam in steamer until soft; cool.
- Combine soy, vinegar, salt, sugar, wine & sesame oil.
- Heat 1 tbs. of oil; add garlic & ginger; cook for 10 seconds; stir in soy mixture, bring to a boil; cool
- Toast sesame seeds till pale brown
- Remove skin from eggplant and shred lengthwise; pour on sauce and sesame seeds
Source: Mim Berliner
