Eggplant Salad with Miso Ginger Dressing
1/3 cup rice vinegar
Whisk first 6 ingredients in medium bowl to blend. Gradually whisk in vegetable oil. Season with salt and pepper.
1 tablespoon miso*
1 tablespoon chopped fresh basil
2 teaspoons minced fresh ginger
1 large garlic clove, minced
1/4 teaspoon dried crushed red pepper
2/3 cup vegetable oil
2 large japanese eggplants, each cut lengthwise into 6 slices
1 tablespoon olive oil
8 cups mixed baby greens
*Fermented soybean paste is sold at Asian markets, specialty food stores and some supermarkets.
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.
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