Ingredients
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1/3 cup rice vinegar
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1 tablespoon miso
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1 tablespoon fresh basil, chopped
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2 teaspoons fresh ginger, minced
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1/4 teaspoon dry crushed red pepper
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1/3 cup vegetable oil
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2 large Japanese eggplants, cut lengthwise into 6 slices
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1 tablespoon olive oil
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8 cups mixed baby greens
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salt and pepper
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1 large garlic clove, minced
Instructions
- Preheat broiler or barbecue (medium-high heat).
- Whisk rice vinegar, miso paste, basil, ginger, garlic, red pepper together. Gradually add in vegetable oil. Season with salt and pepper and set aside.
- Brush eggplant with olive oil and season with salt and pepper. Grill or broil until golden and just tender, about 3 minutes per side.
- Toss the greens with just enough dressing to coat. Divide among 4 plates, top with eggplant and drizzle remaining dressing.