Oriental Eggplant Salad

From: tokin@hpmwtd.HP.COM (Toki Noguchi)


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


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.