Eggplant Salad
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Eggplant Salad


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
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.


When cooled, tear into thin strips or cut into a 1/2-inch cubes.


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.


Eggplant Salad - Cook it All

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