Ingredients for Eggplant Salad With Miso Ginger Dressing
- 2 tablespoons rice vinegar
- 1 tablespoon white miso paste
- 2 tablespoons chopped fresh basil
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup vegetable oil
- 1 large eggplant (about 1 pound)
- 1 tablespoon olive oil
- 5 cups mixed baby greens
- Salt and freshly ground black pepper, to taste
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How to Make Eggplant Salad With Miso Ginger Dressing
- Preheat your broiler or grill to medium-high heat.
- In a small bowl, whisk together 2 tablespoons rice vinegar, 1 tablespoon white miso paste, 2 tablespoons chopped fresh basil, 1 tablespoon grated fresh ginger, 1 clove minced garlic, and 1/4 teaspoon red pepper flakes.
- Gradually whisk in 1/4 cup vegetable oil until emulsified.
- Season the dressing with salt and freshly ground black pepper to taste. Set aside.
- Slice 1 large eggplant (about 1 pound) into 1/2-inch thick slices. Brush both sides with 1 tablespoon olive oil and season generously with salt and pepper.
- Grill or broil the eggplant slices for 3-4 minutes per side, until golden brown and tender. Keep an eye on them to avoid burning.
- In a large bowl, toss 5 cups of mixed greens (e.g., spinach, arugula) with enough dressing to lightly coat.
- Divide the greens among 4 plates. Top with the grilled eggplant slices and drizzle with the remaining dressing. Garnish with extra basil, if desired.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
1g
Fat
14g
Carbs
0g
