Japanese Eggplant Appetizer
Ingredients:
2 Frieda’s Japanese Eggplants
1/3 cup dry sherry
3 tablespoons soy sauce
3 tablespoons sesame oil
2 cloves garlic, minced
1 cup chopped fresh mushrooms
1 cup sliced Frieda’s Water Chestnuts (or canned water chestnuts, drained), chopped
1 cup sliced ripe olives
2 tablespoons drained pimiento strips
Freshly chopped parsley
French bread pieces or crackers
Steps
Peel eggplant, if desired. Dice. Cook the eggplant in a small amount of boiling water for about 5 minutes or just till tender.
Prepare marinade, in a shaker jar combine the sherry, soy sauce, oil, and garlic; cover and shake well.
Combine the eggplant with mushrooms, water chestnuts, olives, and pimiento. Pour marinade over; cover and marinate several hours at room temperature, or overnight in refrigerator. To serve, drain vegetables (save marinade to use as a salad dressing another time). Turn vegetables onto lettuce-lined platter or bowl; sprinkle with chopped parsley. Serve with bread or crackers as a relish.