Vegan Eggplant (Aubergine) Salad

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“Vegan salad”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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