|
Title: Eggplant Salad #1 Categories: Appetizer Yield: 6 Servings 1 Eggplant 2 tb Vinegar 1 tb Peanut oil 1/2 ts Salt 1 ds Pepper 1 Clove garlic Lettuce 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 from Glen's MM Recipe Archive, http://www.erols.com/hosey. |