Eggplant Salad With Miso Ginger Dressing
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Rice Vinegar1 tbsp
Miso (*)1 tbsp
Basil (chopped fresh)2 tsps
Ginger (minced fresh)1 large
Garlic (clove, minced)2 cup
Vegetable Oil1 tbsp
Olive OilDirections:
1
Whisk first 6 ingredients in medium bowl to blend
2
Gradually whisk in vegetable oil
3
Season with salt and pepper
4
Prepare barbecue (medium-high heat) or preheat broiler
5
Brush eggplant with olive oil
6
Season with salt and pepper
7
Grill or broil until golden and just tender, about 3 minutes per side
8
Toss greens with enough dressing to coat
9
Divide among plates
10
Top with eggplant
11
Drizzle with remaining dressing
12
Whisk first 6 ingredients in medium bowl to blend
13
Gradually whisk in vegetable oil
14
Season with salt and pepper
15
Prepare barbecue (medium-high heat) or preheat broiler
16
Brush eggplant with olive oil
17
Season with salt and pepper
18
Grill or broil until golden and just tender, about 3 minutes per side
19
Toss greens with enough dressing to coat
20
Divide among plates
21
Top with eggplant
22
Drizzle with remaining dressing