Vegan Eggplant (Aubergine) Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Vegan salad Ingredients:
4 long chinese eggplants, cut lengthwise into quarters |
2 ounces agar-agar, cut into strips (or substitute shredded lettuce) (optional) |
1 tablespoon toasted sesame seeds (for garnish) |
1 teaspoon grated ginger |
2 garlic cloves, finely minced |
2 green onions, finely minced |
1 tablespoon coriander leaves, minced |
2 tablespoons soy sauce |
1 tablespoon white vinegar |
1 teaspoon hot chili oil (or to taste) |
1/4 tablespoon sesame oil |
1/3 teaspoon salt |
Directions:
1. Place the eggplant in a shallow heat-proof dish and steam over high heat for about 20 minutes or until tender.
2. Test with a fork.
3. Remove.
4. When cooled, tear into thin strips or cut into a 1/2-inch cubes.
5. Refrigerate.
6. In a bowl, cover the optional agar-agar with cold water for 10 seconds or until pliable.
7. Drain, cut into 1-inch lengths and refrigerate.
8. In a small bowl, thoroughly mix together the vinaigrette ingredients.
9. Taste for seasoning.
10. Arrange the agar-agar in a shallow platter.
11. Toss the chilled eggplant with the vinaigrette and scatter over the agar-agar.
12. Garnish with a sprig of coriander and the toasted sesame seeds.
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