Categories: Salads, Oriental, Vegetables 
      Yield: 4 servings 
  
      4    Long Chinese eggplants 
           - cut lengthwise 
           - into quarters 
      2 oz Agar-agar strips (optional) 
           -=OR=- substitute 
           -Shredded Lettuce- 
      1 tb Toasted sesame seeds 
           -(for garnish) 
 
-----------------------------HUNAN VINAIGRETTE----------------------------- 
      1 ts Grated ginger 
      2    Garlic cloves; finely minced 
      2    Green onions; finely minced 
      1 tb Coriander leaves, minced 
      2 tb Soy sauce 
      1 tb White vinegar 
      1 ts Chinese hot chili oil 
           -=(or to taste)=- 
    1/4 tb Sesame oil 
    1/3 ts Salt 
  
  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.