Eggplant Salad With Miso Ginger Dressing

niedziela, 9 lutego 2014

Eggplant Salad With Miso Ginger Dressing

Time: 21 mins

Ingredients

  • 1/3 cup rice vinegar
  • 1 tablespoon miso
  • 1 tablespoon fresh basil, chopped
  • 2 teaspoons fresh ginger, minced
  • 1 large garlic clove, minced
  • 1/4 teaspoon dry crushed red pepper
  • 1/3 cup vegetable oil
  • 2 large Japanese eggplants, cut lengthwise into 6 slices
  • 1 tablespoon olive oil
  • 8 cups mixed baby greens
  • salt and pepper

Directions

  • 1 Preheat broiler or barbecue (medium-high heat).
  • 2 Whisk rice vinegar, miso paste, basil, ginger, garlic, red pepper together. Gradually add in vegetable oil. Season with salt and pepper and set aside.
  • 3 Brush eggplant with olive oil and season with salt and pepper. Grill or broil until golden and just tender, about 3 minutes per side.
  • 4 Toss the greens with just enough dressing to coat. Divide among 4 plates, top with eggplant and drizzle remaining dressing.

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