Chinese Recipes

Eggplant Salad
Serving Size: 4

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

Cooking Directions:

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.


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