Eggplant Salad

Recipe Ingredients

4		Chinese eggplants
		Cut lengthwise
		Into quarters
2 oz	56g	Agar-agar strips - (optional)
		=or=- substitute
		Shredded lettuce-
1 tablespoon	15ml	Toasted sesame seeds
		(for garnish)
		Hunan Vinaigrette
1 teaspoon	5ml	Grated ginger
2		Garlic cloves - finely minced
2		Green onions - finely minced
1 tablespoon	15ml	Coriander leaves - minced
2 tablespoons	30ml	Soy sauce
1 tablespoon	15ml	White vinegar
1 teaspoon	5ml	Chinese hot chili oil
		= - (or to taste)=-
1/4 tablespoon	3.8ml	Sesame oil
1/3 teaspoon	1.7ml	Salt

Recipe Instructions

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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