Sesame Soy Eggplant Salad
Sesame Soy Eggplant Salad recipe
Yield
8 servingsPrep
10 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
eggplant
cut lengthwise |
*
|
|
| 2 | ounces |
agar-agar
strips |
* |
| 1 | tablespoon |
sesame seeds
toasted |
|
| Hunan vinagriette | |||
| 1 | teaspoon |
ginger
grated |
|
| 2 |
garlic cloves
minced |
*
|
|
| 2 |
scallions, spring or green onions
minced |
*
|
|
| 1 | tablespoon |
cilantro
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
white vinegar
|
|
| 1 | teaspoon |
hot chili pepper oil
|
*
|
| ¼ | tablespoon |
sesame oil
|
|
| ⅓ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
eggplant
cut lengthwise |
*
|
| 57.8 | ml/g |
agar-agar
strips |
* |
| 15 | ml |
sesame seeds
toasted |
|
| Hunan vinagriette | |||
| 5 | ml |
ginger
grated |
|
| 2 | each |
garlic cloves
minced |
*
|
| 2 | each |
scallions, spring or green onions
minced |
*
|
| 15 | ml |
cilantro
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
white vinegar
|
|
| 5 | ml |
hot chili pepper oil
|
*
|
| 3.8 | ml |
sesame oil
|
|
| 1.7 | ml |
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 ½-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.
