| 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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