*  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)
                        -˙˙substitute
                        -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
                        -˙r to taste)˙
     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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