Eggplant Salad Recipe

Eggplant Salad Recipe

Ingredients

• Serving Size : 4
• 4 long chinese eggplants cut lengthwise into quarters
• 2 ounce agar-agar strips (optional)
• 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

Method

1. PLACE THE EGGPLANT in a shallow heat-proof dish and steam over high heat for about 20 minutes or until tender.
2. Test with a fork.
3. Remove.
4. When cooled, tear into thin strips or cut into a 1/2-inch cubes.
5. Refrigerate.
6. In a bowl, cover the optional agar-agar with cold water for 10 seconds or until pliable.
7. Drain, cut into 1-inch lengths and refrigerate.
8. In a small bowl, thoroughly mix together the vinaigrette ingredients.
9. Taste for seasoning.
10. Arrange the agar-agar in a shallow platter.
11. Toss the chilled eggplant with the vinaigrette and scatter over the agar-agar.
12. Garnish with a sprig of coriander and the toasted sesame seeds.

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