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  • Eggplant Salad With Miso Ginger Dressing

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    Eggplant Salad With Miso Ginger Dressing
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/3 c. Rice vinegar
    • 1 Tbsp. Miso*
    • 1 Tbsp. Minced fresh basil
    • 2 tsp Chopped fresh ginger
    • 1 lrg Garlic clove, chopped
    • 1/4 tsp Dry crushed red pepper
    • 2/3 c. Vegetable oil
    • 2 lrg Japanese eggplants, each cut lengthwise into 6 slices
    • 1 Tbsp. Extra virgin olive oil
    • 8 c. Mixed baby greens

    Directions

    1. *Fermented soybean paste is sold at Asian markets, specialty food stores and some supermarkets.
    2. Whisk first 6 ingredients in medium bowl to blend. Gradually whisk in vegetable oil. Season with salt and pepper.
    3. Prepare barbecue (medium-high heat) or possibly preheat broiler. Brush eggplant with extra virgin olive oil. Season with salt and pepper. Grill or possibly broil till golden brown and just tender, about 3 min per side.
    4. Toss greens with sufficient dressing to coat. Divide among plates. Top with eggplant. Drizzle with remaining dressing.
    5. Serves 4.

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