Eggplant salad with miso ginger dressing

1 servings

Ingredients

Quantity Ingredient
⅓ cup Rice vinegar
1 tablespoon Miso*
1 tablespoon Chopped fresh basil
2 teaspoons Minced fresh ginger
1 large Garlic clove; minced
¼ teaspoon Dried crushed red pepper
⅔ cup Vegetable oil
2 larges Japanese eggplants; each cut lengthwise
; into 6 slices
1 tablespoon Olive oil
8 cups Mixed baby greens

Directions

*Fermented soybean paste is sold at Asian markets, specialty food stores and some supermarkets.

Whisk first 6 ingredients in medium bowl to blend. Gradually whisk in vegetable oil. Season with salt and pepper.

Prepare barbecue (medium-high heat) or preheat broiler. Brush eggplant with olive oil. Season with salt and pepper. Grill or broil until golden and just tender, about 3 minutes per side.

Toss greens with enough dressing to coat. Divide among plates. Top with eggplant. Drizzle with remaining dressing.

Serves 4.

Bon Appetit August 1995

Converted by MC_Buster.

Per serving: 1420 Calories (kcal); 159g Total Fat; (98% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 32 Fat; ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

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