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Nutrition Facts
Serving Size 1 (38g) Recipe makes 4 servings The following items or measurements are not included below: 2 large Japanese eggplants mixed baby greens
Calories 266
Calories from Fat 200		(75%)
Amount Per Serving		%DV
	Total Fat 22.3g	34%
	Saturated Fat 3.0g	14%
	Monounsaturated Fat 7.6g
	Polyunsaturated Fat 10.6g
	Trans Fat 0.1g
Cholesterol 0mg		0%
Sodium 159mg		6%
Potassium 650mg		18%
Total Carbohydrate 17.3g		5%
	Dietary Fiber 9.6g	38%
	Sugars 6.7g
Protein 3.4g		6%
detailed view... how is this calculated?

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Eggplant Salad With Miso Ginger Dressing

Recipe #151799 | 21 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Pimienta
Jan 16, 2006

Based on a recipe from Bon Appetit. Very easy but impressive looking and tasting.

SERVES 4 (change servings and units)

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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Featured Reviews for This Recipe

From: Miss Annie

On Mar 16, 2009

Delightful flavors! Combining the soy, miso and ginger was distinctive and enjoyable. Thank you so much for posting a wonderful recipe that will be used again in my kitchen!

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From: Manami

On May 1, 2007

Hello Pimienta, what a lovely tasting dish! Thank you so much for posting it! Went to a friends house and since she knows I love eggplant she made it this way, as a surprise. I enjoyed the freshness of the soy, miso and ginger(Ana did not use the basil, as she knows I don't like it)it was delicious anyway!! We made a meal of it with some Thai-inspired cellophane noodles, very impressive. Again, thank you, Diane :=)

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