Title: Eggplant Salad
Categories: Salads, Oriental, Vegetables
Yield: 4 Servings

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)

-----------------------------HUNAN VINAIGRETTE-----------------------------
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

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