Title: Eggplant Salad with Miso Ginger Dressing
Categories: August 1995
Yield: 1 servings

1/3 c Rice vinegar
1 tb Miso*
1 tb Chopped fresh basil
2 ts Minced fresh ginger
1 lg Garlic clove; minced
1/4 ts Dried crushed red pepper
2/3 c Vegetable oil
2 lg Japanese eggplants; each cut
-lengthwise
; into 6 slices
1 tb Olive oil
8 c Mixed baby greens

*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 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.

Toss greens with enough dressing to coat. Divide among plates. Top with
eggplant. Drizzle with remaining dressing.

Serves 4.

Bon Appetit August 1995

Converted by MC_Buster.

Per serving: 1420 Calories (kcal); 159g Total Fat; (98% calories from fat);
trace Protein; 6g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 32 Fat; 1/2 Other
Carbohydrates

Converted by MM_Buster v2.0n.