Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      long          Chinese eggplants
                        cut lengthwise
                        into quarters
   2      ounces        agar-agar strips -- (optional)
                        =or=- substitute
                        shredded lettuce-
   1      tablespoon    toasted sesame seeds
                        (for garnish)
                        -----Hunan vinaigrette-----
   1      teaspoon      grated ginger
   2                    garlic cloves -- finely minced
   2                    green onions -- finely minced
   1      tablespoon    coriander leaves -- minced
   2      tablespoons   soy sauce
   1      tablespoon    white vinegar
   1      teaspoon      Chinese hot chili oil
                        = -- (or to taste)=-
     1/4  tablespoon    sesame oil
     1/3  teaspoon      salt

Preparation:

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. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK