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.

Korean Style Eggplant Salad