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Receta Eggplant Salad
by Global Cookbook

Eggplant Salad
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Ingredientes

  • 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

Direcciones

  1. 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.
  2. 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.