Gagi Moochim - Seasoned Eggplant

Course : Eggplant
Serves: 4
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2 medium chinese eggplants -- 8 ounces, unpeeled
1 tablespoon soy sauce
1 teaspoon crushed garlic
1 teaspoon minced scallion
1/2 teaspoon red pepper flakes -- optional
1 teaspoon vinegar
1 teaspoon sesame oil
1 teaspoon sesame salt

Preparation / Directions:

1. Halve the eggplants and steam for 15 minutes, until well cooked. Allow to sit in covered pot for 5 minutes. 2. Remove from pot and, using your hands, shred the eggplant coarsely. 3. In a mixing bowl, add all seasonings to the eggplant and mix together in a massaging motion using your hands. This salad will keep for 2 days.


Nutritional Information:

13 Calories (kcal); 1g Total Fat; (77% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 257mg Sodium

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