Eggplant Salad

40 minutes Prep: 10 minutes Cook: 30 minutes

32 calories per serving view nutrition facts

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 2.0g	3%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 650mg	27%
Total Carbohydrate 3.0g	1%
Dietary Fiber 1.0g	3%
Sugars 0.0g
Protein 1.0g	3%

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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