| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Chinese | Appetizer | 6 | Servings |
INGREDIENTS
| 1 | Eggplant | |
| 2 | tb | Vinegar |
| 1 | tb | Peanut oil |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 1 | Clove garlic | |
| Lettuce |
INSTRUCTIONS
1. Cut eggplant lengthwise in half if large. Leave whole if small. Place in a shallow heatproof dish (cut-side down if halved) and steam on a rack until soft (about 3O minutes). See "HOW-TO SECTION". 2. Let cool slightly. Remove stem end and peel. Tear lengthwise in strips (this is easier than cutting) ; then chop fine. 3. Transfer eggplant to a bowl. Add vinegar, oil, salt and pepper, blending well. 4. Cut garlic clove in half. Rub inside of a bowl or decorative mold with cut surface of garlic; then place garlic at bottom of bowl. Pack in eggplant mixture and refrigerate overnight. 5. Arrange lettuce leaves on a serving platter. Invert eggplant onto lettuce. Remove garlic and serve. VARIATIONS: For a coarser-textured dish, tear the eggplant as in step 2, but do not chop. In step 3, substitute the following dressing: 1 slice ginger root, minced; 1 tablespoon sugar, 1 teaspoon salt and a few drops of sesame oil. Refrigerate, covered, only 1 to 2 hours. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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