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Eggplant Salad

Yields:4 servings
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Recipe Cooking TimePreparation10 minutes
Cooking30 minutes
Ready In40 minutes
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Ingredients

4 each eggplant cut lengthwise
2 ounces agar-agar strips
1 tablespoon sesame seeds toasted
Hunan vinagriette
1 teaspoon ginger grated
2 each garlic cloves minced
2 each scallions, spring or green onions minced
1 tablespoon cilantro leaves
2 tablespoons soy sauce
1 tablespoon white vinegar
1 teaspoon hot chili oil
1/4 tablespoon sesame oil
1/3 teaspoon salt

Directions

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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finkynz

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*****

Chocolate Chocolate Chip Muffins

easymix, quick to make, sinfully rich.

Reviewed by finkynz