Recipe for Spicy Eggplant Salad

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
	SALAD ----------------
1 lb	Eggplant, peeled
1/2 lb	Snowpeas, trimmed
4 x	Green onions, sliced
1 tbl	Fresh corriander (optional)
	----------------- DRESSING ----------------
2 x	-(up to)
3 tbl	Cider or white wine vinegar (to taste)
1 x	Clove garlic, minced or put through a press
1 tsp	Finely minced or grated fresh ginger
1 tbl	Tamari soy sauce
2 tbl	Water
1/2 tsp	Crushed dried hot pepper,
	----------------- or ----------------
1/8 x	-(up to)
1/4 tsp	Cayenne, to taste

Instructions:

Instructions: 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.

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