Carol L. Cain
Oriental Eggplant Salad
From: tokin@hpmwtd.HP.COM (Toki Noguchi) Ingredients 1 large eggplant 3 Tbsp soy sauce 3 Tbsp sesame oil 2 cloves garlic, chopped 2 Tbsp fresh ginger, chopped 1/4 Cup cilantro, chopped 1/2 tsp sesame seeds 2 green onions, chopped Procedure One day before serving slice eggplant in half and bake at 350 F until soft, or slice and grill until soft. When eggplant is cool, cube and place in bowl with other ingredients; marinating overnight. Serve next day at room temperature.