Cooking Index - Cooking Recipes & IdeasEggplant Salad Recipe - Cooking Index

Eggplant Salad

Cuisine: Chinese
Courses: Salads, Vegetarian
Serves: 4 people

Recipe Ingredients

4   Chinese eggplants
  Cut lengthwise
  Into quarters
2 oz 56gAgar-agar strips - (optional)
  =or=- substitute
  Shredded lettuce-
1 tablespoon 15mlToasted sesame seeds
  (for garnish)
  Hunan Vinaigrette
1 teaspoon 5mlGrated ginger
2   Garlic cloves - finely minced
2   Green onions - finely minced
1 tablespoon 15mlCoriander leaves - minced
2 tablespoons 30mlSoy sauce
1 tablespoon 15mlWhite vinegar
1 teaspoon 5mlChinese hot chili oil
  = - (or to taste)=-
1/4 tablespoon 3.8mlSesame oil
1/3 teaspoon 1.7mlSalt

Recipe Instructions

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.

JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

Source:
Unknown

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.