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Eggplant Salad With Miso Ginger Dressing

13 cup rice vinegar
1 tablespoon miso
1 tablespoon fresh basil, chopped
2 teaspoons fresh ginger, minced
1 large garlic clove, minced
14 teaspoon dry crushed red pepper
13 cup vegetable oil
2 large Japanese eggplants, cut lengthwise into 6 slices
1 tablespoon olive oil
8 cups mixed baby greens
salt and pepper


Preheat broiler or barbecue (medium-high heat). Whisk rice vinegar, miso paste, basil, ginger, garlic, red pepper together. Gradually add in vegetable oil. Season with salt and pepper and set aside. Brush eggplant with olive oil and season with salt and pepper. Grill or broil until golden and just tender, about 3 minutes per side. Toss the greens with just enough dressing to coat. Divide among 4 plates, top with eggplant and drizzle remaining dressing.

Source: www.food.com