Title: Spicy Eggplant Salad
Categories: Salad
Yield: 4 Servings

-----------------------------------SALAD-----------------------------------
1 lb Eggplant; peeled
1/2 lb Snowpeas; trimmed
4 Green onions; sliced
1 tb Fresh corriander (optional)

----------------------------------DRESSING----------------------------------
2 -(up to)
3 tb Cider or white wine vinegar
-(to taste)
1 Clove garlic; minced or put
-through a press
1 ts Finely minced or grated
-fresh ginger
1 tb Tamari soy sauce
2 tb Water
1/2 ts Crushed dried hot pepper;
--or-
1/8 -(up to)
1/4 ts Cayenne; to taste
4 tb Safflower or vegetable oil

From: Pat Gold

Date: Sat, 10 Aug 1996 20:50:43 -0700
The Spice Of Vegetarain Cooking, Martha Rose Shulman

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.

Steam the snow peas for 5 minutes and refresh under cold water. Drain and
set aside.

Combine the ingredients for the dressing and blend together well. Toss with
the eggplant, onions, and peas. Refrigerate for 2 hours or more. Toss with
optional coriander just before serving.

JEWISH-FOOD digest 313

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.