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Eggplant Salad Recipe
Serves 4
Ingredients: 4 long Chinese eggplants, cut lengthwise, into quarters
2 oz agar-agar strips, substitute: shredded lettuce (optional)
1 tbsp toasted sesame seeds, for garnish
1 tsp grated ginger
2 garlic cloves, finely minced
2 green onions, finely minced
1 tbsp coriander leaves, minced
2 tbsp soy sauce
1 tbsp white vinegar
1 tsp Chinese hot chili oil, or to taste
1/4 tbsp sesame oil
1/3 tsp salt
Instructions: 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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