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 eggplants; 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: VegetablesCuisine: Uncategorized