Eggplant Salad with Miso Ginger Dressing

By September 13, 2011Uncategorized

1/3 cup rice vinegar

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

1 large eggplant, sliced

1 tablespoon olive oil

8 cups mixed baby greens

*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.  From Bon Appetit, August 1995.

Terra

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