Aubergine Salad With Miso Ginger Dressing Recipe
Servings: 1
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 aubergines, each cut lengthwise into 6 slices
- 1 Tbsp. Extra virgin olive oil
- 8 c. 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 possibly preheat broiler. Brush aubergine 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.
- Toss greens with sufficient dressing to coat. Divide among plates. Top with aubergine. Drizzle with remaining dressing.
- Serves 4.
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