Eggplant Salad with Miso Ginger Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Offered at A Pacific Cafe, in Kapaa, on the Hawaiian Island of Kauai. Ingredients:
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 |
2 large japanese eggplants, each cut lengthwise into 6 slices |
1 tablespoon olive oil |
8 cups mixed baby greens |
Directions:
1. Whisk first 6 ingredients in medium bowl to blend. Gradually whisk in vegetable oil. Season with salt and pepper.
2. 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.
3. Toss greens with enough dressing to coat. Divide among plates. Top with eggplant. Drizzle with remaining dressing.
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