2 Japanese eggplant; halved
-lengthwise
1 lb Cabbage head; quartered
1/2 lb Firm tofu; bite-sized pieces
1 md Carrot; shredded
Dressing:
1/4 c Soy sauce
1 ts Sesame oil
1 tb Cider vinegar
Korean red pepper powder or
-cayenne
Salt and black pepper
Steam the eggplant and cabbage in a large Dutch oven or steamer
until the eggplant is soft and the cabbage is tender yet still
firm, about 15 minutes. Drain thoroughly and cool. Cut the
eggplant into bite-size cubes, and chop the cabbage into bite-size
pieces. In a large bowl, mix together the eggplant, cabbage, tofu
cubes, and carrot.
In a small bowl, mix together the dressing ingredients. Add the
dressing to the cabbage-eggplant mixture and combine well. Add
salt and pepper. Serve immediately.
SOURCE: Flavors of Korea: Delicious Vegetarian Cuisine
by Deborah Coultrip-Davis, Young Sook Ramsay
