Name: 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); 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

Have you ever in the first five seconds of temptation, demanded of your mind that it look steadfastly at the crucified form of Jesus Christ? Picture this. You have just seen a peek-a-boo blouse inviting further fantasy. You have five seconds. "No! Get out of my mind! God help me!" Now, immediately, demand of your mind - you can do this by the Spirit (Romans 8:13). Demand of your mind to fix its gaze on Christ on the cross. Use all your fantasizing power to see his lacerated back. Thirty-nine lashes left little flesh intact. He heaves with his breath up and down against the rough vertical beam of the cross. Each breath puts splinters into the lacerations. The Lord gasps. From time to time he screams out with intolerable pain. He tries to pull away from the wood and the massive spokes through his wrist rip into the nerve endings and he screams again with agony and pushes up with his feet to give some relief to his wrists. But the bones and nerves in his pierced feet crush against each other with anguish and he screams again. There is no relief. His throat is raw from screaming and thirst. He loses his breath and thinks he is suffocating, and suddenly his body involuntarily gasps for air and all the injuries unite in pain. In torment, he forgets about the crown of two-inch thorns and throws his head back in desperation, only to hit one of the thorns perpendicular against the cross beam and drive it half an inch into his skull. His voice reaches a soprano pitch of pain and sobs break over his pain-wracked body as every cry brings more and more pain. Now, I am not thinking about the blouse any more. I am at Calvary. These two images are not compatible.

John Piper

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

A Message from our Provider:

“We don’t change God’s message — His message changes us.”