Eggplant Salad

* Exported from MasterCook *

EGGPLANT SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Long Chinese eggplants
- cut lengthwise
- into quarters
2 oz Agar-agar strips (optional)
-ÿÿsubstitute
-Shredded Lettuce-
1 tb Toasted sesame seeds
-(for garnish)
-----HUNAN VINAIGRETTE-----
1 t Grated ginger
2 Garlic cloves -- finely minced
2 Green onions -- finely minced
1 tb Coriander leaves, minced
2 tb Soy sauce
1 tb White vinegar
1 t Chinese hot chili oil
-ÿr to taste)ÿ
1/4 tb Sesame oil
1/3 ts 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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