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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.

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