Best eggplant salad

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Recipe by: finne

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.