Eggplant Salad

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Time to Prepare this Recipe 40 minutes Prep: 10 minutes Cook: 30 minutes
Calories Per Serving and Nutrition Information 32 calories per serving view nutrition facts
# of servings this recipe makes 4 servings suggest servings
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Ingredients

4 each eggplant cut lengthwise
2 ounces agar-agar strips
1 tablespoon sesame seeds toasted
Hunan vinagriette
1 teaspoon ginger grated
2 each garlic cloves minced
2 each scallions, spring or green onions minced
1 tablespoon cilantro leaves
2 tablespoons soy sauce
1 tablespoon white vinegar
1 teaspoon hot chili oil
1/4 tablespoon sesame oil
1/3 teaspoon salt

Directions

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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Nutrition Facts

Serving Size 27g
Amount per Serving
Calories 32 54% of calories from fat
% Daily Value*
Total Fat 2.0g3%
 Saturated Fat 0.0g1%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 650mg27%
Total Carbohydrate 3.0g1%
 Dietary Fiber 1.0g3%
 Sugars 0.0g
Protein 1.0g3%
Vitamin A 2%  Vitamin C 5%
Calcium 4%  Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

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Paella a la Valenciana

I made this recipie twice during the holidays: once on Christmas Eve sans the dry wine and again on the day after Christmas with the dry wine. On each occasion my family, guests, and I were awed by this recipie's rich and flavorful taste! This was truly a hearty meal. My variations included the use of turkey sauage instead of chorizo and salt pork. Also, as special treat, I included in the Paella a pound of large sea scallops and employed as a side dish, a can of Goya Black Beans with chooped onions and green peppers. I have tried various Paella recipies in the past;however, this one was by far the best. The directions are very clear. I was a bit dissapointed in the short grain rice but this could be attributed to the fact that I am simply a "long grain rice person", if you will. I will make this again soon and I highly recommend that you do the same!

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