Eggplant Salad With Miso Ginger Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Asian | August 1995 | 1 | Servings |
INGREDIENTS
| 1/3 | c | Rice vinegar |
| 1 | T | Miso* |
| 1 | T | Chopped fresh basil |
| 2 | t | Minced fresh ginger |
| 1 | Garlic clove, minced | |
| 1/4 | t | Dried crushed red pepper |
| 2/3 | c | Vegetable oil |
| 2 | Japanese eggplants, each cut | |
| lengthwise | ||
| into 6 slices | ||
| 1 | T | Olive oil |
| 8 | c | Mixed baby greens |
| 1 | Other Carbohydrates |
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; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1429
Calories From Fat: 1406
Total Fat: 159g
Cholesterol: 0mg
Sodium: 10mg
Potassium: 708.1mg
Carbohydrates: 36.6g
Fiber: 1.8g
Sugar: <1g
Protein: 1.1g