| 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.
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