Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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:

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