Eggplant Salad with Miso Ginger Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh basil
- 2/3 cup vegetable oil
- 1/3 cup rice vinegar
- 2 teaspoons minced fresh ginger
- 1/4 teaspoon dried crushed red pepper
- 1 large garlic clove, minced
- Carbohydrate 20 g(7%)
- Fat 42 g(64%)
- Fiber 9 g(38%)
- Protein 4 g(9%)
- Saturated Fat 3 g(15%)
- Sodium 185 mg(8%)
- Calories 454
Preparation 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.
Preparation 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.
