Spicy Egyptian Eggplant Salad
1 pound eggplant, peeled
1. Cut the eggplant in strips about 2 inches long, 1/2 inch thick, and 1 inch wide. Steam 15 minutes, or until tender. Drain, rinse, and pat dry with paper towels.
1/2 pound snowpeas, trimmed
4 green onions, sliced
1 tablespoon fresh coriander (optional)
2 to 3 tablespoons cider or white wine vinegar (to taste)
1 clove garlic, minced or put through a press
1 teaspoon finely minced or grated fresh ginger
1 tablespoon tamari soy sauce
2 tablespoons water
1 /2 teaspoon crushed dried hot pepper --or-- 1/8 to 1/4 teaspoon cayenne, to taste
4 tablespoons safflower or vegetable oil
2. Steam the snow peas for 5 minutes and refresh under cold water. Drain and set aside.
3. Combine the other ingredients (except for the onions and coriander) and blend together well. Toss with the eggplant, onions, and peas. Refrigerate for 2 hours or more. Toss with optional coriander just before serving.
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