---------- Recipe via Meal-Master (tm) v8.02
       Title: EGGPLANT SALAD
  Categories: Salads, Oriental, Vegetables
       Yield: 4 servings
       4    Long Chinese eggplants
            - cut lengthwise
            - into quarters
       2 oz Agar-agar strips (optional)
            -=OR=- substitute
            -Shredded Lettuce-
       1 tb Toasted sesame seeds
            -(for garnish)
 ---------------------HUNAN VINAIGRETTE---------------------
       1 ts Grated ginger
       2    Garlic cloves; finely minced
       2    Green onions; finely minced
       1 tb Coriander leaves, minced
       2 tb Soy sauce
       1 tb White vinegar
       1 ts Chinese hot chili oil
            -=(or to taste)=-
     1/4 tb Sesame oil
     1/3 ts Salt
   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.