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Receta Eggplant Salad With Miso Ginger Dressing

Name: Eggplant Salad With Miso Ginger Dressing
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 eggplants, each cut lengthwise into 6 slices; 1 Tbsp. Extra virgin olive oil; 8 c. Mixed baby greens

de Global Cookbook

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Ingredientes

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 eggplants, each cut lengthwise into 6 slices
1 Tbsp. Extra virgin olive oil
8 c. Mixed baby greens

Direcciones

*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 eggplant 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 eggplant. Drizzle with remaining dressing.
Serves 4.