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Eggplant Salad

Eggplant Salad — a community recipe on Potlikkr.

Ingredients

• 4.0 Long Chinese Eggplants Cut Lengthwise Into Quarters
• 2.0 oz Agar Agar Strips Or Substitute Shredded Lettuce
• 1.0 tbsp Toasted Sesame Seeds Hunan Vinaigrette
• 1.0 tsp Grated Ginger

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Method (preview)

1. 1

   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.

2. 2

   JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK