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Eggplant Salad with Miso Ginger Dressing
1 servings
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Eggplant Salad with Miso Ginger Dressing Ingredients
1/3 c
Rice
vinegar
2/3 c
Vegetable oil
1 tb
Miso
*
2 lg Japanese
eggplant
s; each cut
1 tb Chopped fresh
basil
; into 6 slices
2 ts Minced fresh
ginger
1 tb
Olive oil
1 lg
Garlic
clove; minced
8 c Mixed baby
greens
1/4 ts Dried crushed
red pepper
Instructions for Eggplant Salad with Miso Ginger Dressing
*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; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
Main Ingredient:
Vegetables
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Basil
Eggplant
Garlic
Ginger
Greens
Miso
Olive Oil
Rice
Vegetable oil
August
Basil
Olive oil
Rice
Rice Vinegar
Garlic
Ginger
Vegetables
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