Vegan Eggplant (Aubergine) Salad

• 4 long Chinese eggplants, cut lengthwise into quarters
• 2 ounces agar-agar, cut into strips (or substitute shredded lettuce) (optional)
• 1 tablespoon toasted sesame seeds (for garnish)
• 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 hot chili oil (or to taste)
• 14 tablespoon sesame oil
• 13 teaspoon salt

1. Place the eggplant in a shallow heat-proof dish and steam over high heat for about 20 minutes or until tender.
2. Test with a fork.
3. Remove.
4. When cooled, tear into thin strips or cut into a 1/2-inch cubes.
5. Refrigerate.
6. In a bowl, cover the optional agar-agar with cold water for 10 seconds or until pliable.
7. Drain, cut into 1-inch lengths and refrigerate.
8. In a small bowl, thoroughly mix together the vinaigrette ingredients.
9. Taste for seasoning.
10. Arrange the agar-agar in a shallow platter.
11. Toss the chilled eggplant with the vinaigrette and scatter over the agar-agar.
12. Garnish with a sprig of coriander and the toasted sesame seeds.

long chinese eggplants, agaragar, sesame seeds, ginger, garlic, green onions, coriander leaves, soy sauce, white vinegar, hot chili oil, sesame oil, salt

Taken from www.food.com/recipe/vegan-eggplant-aubergine-salad-20317 (may not work)