Eggplant Salad

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.