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.