Vegan Eggplant (Aubergine) Salad

"Vegan salad"
 
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Ready In:
40mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • 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.

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