Eggplant Salad

EGGPLANT SALAD

4 Preparation Time :

Categories : Salads Chinese

Vegetarian

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

4 Long Chinese eggplants

cut lengthwise into quarters 2 ounce Agar-agar strips

OR - substitute

Shredded Lettuce-

1 tablespoon Toasted sesame seeds

(for garnish)

--HUNAN VINAIGRETTE--

1 teaspoon Grated ginger

2 Garlic cloves -- finely minced

2 Green onions -- finely minced

1 tablespoon Coriander leaves -- minced

2 tablespoon Soy sauce

1 tablespoon White vinegar

1 teaspoon Chinese hot chili oil

(or to taste)

-

1/4 tablespoon Sesame oil

1/3 teaspoon Salt

PLACE THE EGGPLANT in a shallow heat-proof dish and steam over high heat for about 20 minutes or until tender. Test with a fork. Remove. When cooled, tear

into thin strips or cut into a 1/2-inch cubes. Refrigerate. In a bowl, cover

the optional agar-agar with cold water for 10 seconds or until pliable. Drain,

cut into 1-inch lengths and refrigerate. In a small bowl, thoroughly mix

together the vinaigrette ingredients. Taste for seasoning. Arrange the

agar-agar in a shallow platter. Toss the chilled eggplant with the vinaigrette

and scatter over the agar-agar. Garnish with a sprig of coriander and the

toasted sesame seeds.

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