EGGPLANT SALAD

Ingredients:

• 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
• =(or to taste)=-
• 1/4 tablespoon Sesame oil
• 1/3 teaspoon Salt

Preparation:

• 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.