Eggplant salad with miso ginger dressing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Rice vinegar |
| 1 | tablespoon | Miso* |
| 1 | tablespoon | Chopped fresh basil |
| 2 | teaspoons | Minced fresh ginger |
| 1 | large | Garlic clove; minced |
| ¼ | teaspoon | Dried crushed red pepper |
| ⅔ | cup | Vegetable oil |
| 2 | larges | Japanese eggplants; each cut lengthwise |
| ; into 6 slices | ||
| 1 | tablespoon | Olive oil |
| 8 | cups | Mixed baby greens |
Directions
*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; ½ Other Carbohydrates
Converted by MM_Buster v2.0n.