Sesame Soy Eggplant Salad

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.