Eggplant Salad

Ingredients:

4 Long Chinese eggplants cut lengthwise into quarters 2 oz Agar-agar strips (optional)

OR substitute Shredded Lettuce- 1 tb Toasted sesame seeds (for garnish)

HUNAN VINAIGRETTE

1 ts Grated ginger

2 Garlic cloves; finely minced

2 Green onions; finely minced

1 tb Coriander leaves, minced

2 tb Soy sauce

1 tb White vinegar

1 ts Chinese hot chili oil (or to taste) 1/4 tb Sesame oil

1/3 ts 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.