Eggplant salad

 
                               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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