| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Asian | August 1995 | 1 | servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
*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.
A Message from our Provider:
“Coincidence is when God chooses to remain anonymous.”