*  Exported from  MasterCook II  *

                       Hot and Sour Eggplant Salad

Recipe By     : China Express - Nina Simonds
Serving Size  : 1    Preparation Time :0:30
Categories    : Ethnic - Chinese                 Salads
                Vegetables                       Bbq

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Medium        Eggplant
   2      Teaspoons     Salt
     1/4  Cup           Sesame Oil
   1      Teaspoon      Chile Pepper Flakes
   6      Tablespoons   Soy Sauce
   3 1/2  Tablespoons   Rice Wine
   1 1/2  Tablespoons   Worcestershire Sauce/Chinese Black Vinegar
   1 1/2  Tablespoons   Sugar
   2      Tablespoons   Ginger, Minced Fresh
   2      Tablespoons   Garlic, Minced
   1      Tablespoon    Sesame Oil
     1/2  Cup           Red Bell Pepper, Diced
   1      Cup           Scallion Greens, 1/4-inch-slices

1)  Slice the eggplant lengthwise into 1/2-inch-thick slices.  Sprinkle the slices with salt and let drain for 30 minutes.  Rinse under cold running water and pat dry with paper towels.

2)  Prepare dressing.  Heat the 1/4 cup sesame oil in a skillet until very hot.  Add the pepper flakes, cover the pan and remove it from the heat.  Let it sit for 10 minutes, then add the soy sauce, rice wine, worcestershire sauce, sugar, ginger and garlic.  Stir to dissolve the sugar.

3)  Brush the eggplant slices with the sesame oil.  Arrange the slices on a grill and cook until tender and deep golden brown on both
sides.  Remove from the grill and cool.

4)  Cut the slices into 1/4-inch dice and place in a bowl with the red pepper and scallions.  Add the dressing and toss lightly to coat.  Let the salad marinate for about 20 minutes.  Serve at room temperature or chilled.

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