Eggplant Salad Recipe
Servings: 4
Ingredients
- 4 x Long Chinese eggplants cut lengthwise into quarters
- 2 ounce Agar-agar strips, (optional) Or possibly=- substitute Shredded Lettuce-
- 1 Tbsp. Toasted sesame seeds (for garnish)
- 1 tsp Grated ginger
- 2 x Garlic cloves, finely chopped
- 2 x Green onions, finely chopped
- 1 Tbsp. Coriander leaves, chopped
- 2 Tbsp. Soy sauce
- 1 Tbsp. White vinegar
- 1 tsp Chinese warm chili oil , (or possibly to taste)=-
- 1/4 Tbsp. Sesame oil
- 1/3 tsp Salt
Directions
- PLACE THE EGGPLANT in a shallow heat-proof dish and steam over high heat for about 20 min or possibly till tender. Test with a fork. Remove. When cooled, tear into thin strips or possibly cut into a 1/2-inch cubes. Chill.
- In a bowl, cover the optional agar-agar with cool water for 10 seconds or possibly till pliable. Drain, cut into 1-inch lengths and chill. 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.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 411g | |
| Recipe makes 4 servings | |
| Calories 144 | |
| Calories from Fat 46 | 32% |
| Total Fat 5.21g | 7% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 656mg | 27% |
| Potassium 948mg | 27% |
| Total Carbs 24.48g | 7% |
| Dietary Fiber 13.5g | 45% |
| Sugars 9.1g | 6% |
| Protein 4.7g | 8% |
