Eggplant Salad

* Exported from MasterCook *

EGGPLANT SALAD

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Long Chinese eggplants
cut lengthwise
into quarters
2 ounce Agar-agar strips (optional)
=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.

JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK



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