*  Exported from  MasterCook  *

                             EGGPLANT SALAD

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Chinese
               Vegetarian

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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

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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