Free Recipe Eggplant Salad #1

Recipe Type: Free Appetizer Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 6

Ingredients for Eggplant Salad #1 Recipe

1 Eggplant
2 tb Vinegar
1 tb Peanut oil
1/2 ts Salt
1 ds Pepper
1 Clove garlic

Eggplant Salad #1 Preparation

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 3O minutes). See HOW-TO SECTION . 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. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen’s MM Recipe Archive, .

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