| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Hunan | Salads, Oriental, Vegetables | 4 | Servings |
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) |
| 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 |
INSTRUCTIONS
HUNAN VINAIGRETTE 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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