*  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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