Cabbage Eggplant Salad : Baechu Baji Muchim (Korean) Recipe

• 2 x Japanese eggplant, halved lengthwise
• 1 lb cabbage head, quartered
• 1/2 lb hard tofu, bite-sized pcs
• 1 med carrot, shredded
• 1/4 c. soy sauce
• 1 tsp sesame oil
• 1 Tbsp. cider vinegar Korean red pepper pwdr, or possibly Or possibly substitute less cayenne, see note salt and black pepper, to taste

1. 1) Steam the eggplant and cabbage in a large Dutch oven or possibly steamer till the eggplant is soft and the cabbage is tender yet still hard, about 15 min.
2. Drain thoroughly and cold.
3. 2.
4. Cut the eggplant into bite-size cubes, and chop the cabbage into bite-size pcs.
5. 3.
6. In a large bowl, mix together the eggplant, cabbage, tofu cubes, and carrot.
7. 4.
8. In a small bowl, mix together the dressing ingredients.
9. Add in the dressing to the cabbage-eggplant mix and combine well.
10. Add in salt and pepper.
11. Serve immediately.

japanese eggplant, cabbage head, hard tofu, carrot, soy sauce, sesame oil, cider vinegar

Taken from cookeatshare.com/recipes/cabbage-eggplant-salad-baechu-baji-muchim-korean-96760 (may not work)