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Eggplant Salad |
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Serves: 6 Print this Recipe1 eggplant 2 tablespoons vinegar 1 tablespoon peanut oil 1/2 teaspoon salt Dash pepper 1 clove garlic Lettuce 1. Cut eggplant lengthwise in half if large. Leave whole if small. Place in a shallow heatproof dish (cut-side down if halved) and steam on a rack until soft (about 30 minutes). See HOW-TO, _Steaming and BACKGROUND, 06- Techniques of Chinese Cooking, STEAMING. 2. Let cool slightly. Remove stem end and peel. Tear lengthwise in strips (this is easier than cutting); then chop fine. 3. Transfer eggplant to a bowl. Add vinegar, oil, salt and pepper, blending well. 4. Cut garlic clove in half. Rub inside of a bowl or decorative mold with cut surface of garlic; then place garlic at bottom of bowl. Pack in eggplant mixture and refrigerate overnight. 5. Arrange lettuce leaves on a serving platter. Invert eggplant onto lettuce. Remove garlic and serve. VARIATIONS: * For a coarser-textured dish, tear the eggplant as in step 2, but do not chop. * In step 3, substitute the following dressing: 1 slice ginger root, minced; 1 tablespoon sugar, 1 teaspoon salt and a few drops of sesame oil. Refrigerate, covered, only 1 to 2 hours. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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