• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Eggplant Salad

  • Recipe Submitted by on

Category: Vegetables, Salads

 Ingredients List

  • 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

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.

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