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1. Trim eggplant, and cut into cubes of 1/2 to 1
inch. If using large eggplant, sprinkle
with salt, put in a colander, and let sit at least 30
minutes, preferably an hour. Rinse.
2. Boil large pot of water. Blanch eggplant in boiling
water 2 minutes, no more. It will
become just tender. Drain in colander as you would pasta.
3. Toast sesame seeds in small dry skillet over medium
heat, shaking frequently until
they color slightly. Dry eggplant with paper towels.
Combine remaining ingredients,
and toss with eggplant and sesame seeds in bowl. Serve
at room temperature, or refrigerate
until ready to serve. Covered well, the salad will remain
flavorful for a day. Yield: 4 servings.
