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Sesame-Sauced Eggplant

Vegetables, also Vegetarian Foods

Sesame-Sauced Eggplant
3 thin Asian eggplants, cut in thin strips one to two inches long
2 Tablespoons thin soy sauce
2 Tablespoons sesame paste
2 cloves garlic, peeled and minced
1 scallion, minced
2 teaspoons sesame seeds, half toasted

1. Steam eggplant strips over boiling water for ten minutes, then drain and cool.
2. Mix the rest of the ingredients and stir into a bowl with the cooled eggplant strips. Set aside in the refrigerator overnight.
3. Drain, then serve in a chilled bowl.

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