Eggplant Salad

---------- Recipe via Meal-Master (tm) v8.02

Title: EGGPLANT SALAD
Categories: Salads, Oriental, Vegetables
Yield: 4 servings

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.

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