Eggplant Salad



INGREDIENTS:

4 Long Chinese eggplants cut lengthwise into quarters

2 oz Agar-agar strips (optional) or substitute Shredded Lettuce

1 tb Toasted sesame seeds (for garnish)

Hunan Vinaigrette

1 ts 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 ts Chinese hot chili oil (or to taste)

1/4 tb Sesame oil

1/3 ts salt

DIRECTIONS:

1. 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.



Eggplant Salad