Korean Style Eggplant Salad

Ingredients:

eggplant 3 pcs.
3 tablespoons soy sauce
2 tablespoons sesame seeds
rice vinegar 2 tbsp
1 tablespoon sugar
1 tablespoon sesame oil
green onion
salt

Preparation:

1 Cut the eggplant into long hair square (2.5 x 2.5 cm), cook, drain the, let cool.
2 From rice vinegar, sesame oil, sugar, soy sauce, a small amount of salt with crushed sesame dressing prepared.
3 Divide the cooled eggplant into long thin strips, to shift in a salad bowl, season with chopped green onions, add the filling, stir, let stand. Before serving, salad Korean eggplant with sesame seeds would be good to hold in the refrigerator.