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Cabbage Eggplant Salad : Baechu Baji Muchim (Korean)

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 or substitute less cayenne, see note


Seasoning
Salt and black pepper; to taste


1) 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.


2) Cut the eggplant into bite-size cubes, and chop the cabbage into bite-size pieces.


3) In a large bowl, mix together the eggplant, cabbage, tofu cubes, and carrot.


4) 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.


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