Aubergine Salad With Miso Ginger Dressing Recipe

• 1/3 c. Rice vinegar
• 1 Tbsp. Miso*
• 1 Tbsp. Minced fresh basil
• 2 tsp Chopped fresh ginger
• 1 lrg Garlic clove, chopped
• 1/4 tsp Dry crushed red pepper
• 2/3 c. Vegetable oil
• 2 lrg Japanese aubergines, each cut lengthwise into 6 slices
• 1 Tbsp. Extra virgin olive oil
• 8 c. Mixed baby greens

1. *Fermented soybean paste is sold at Asian markets, specialty food stores and some supermarkets.
2. Whisk first 6 ingredients in medium bowl to blend.
3. Gradually whisk in vegetable oil.
4. Season with salt and pepper.
5. Prepare barbecue (medium-high heat) or possibly preheat broiler.
6. Brush aubergine with extra virgin olive oil.
7. Season with salt and pepper.
8. Grill or possibly broil till golden brown and just tender, about 3 min per side.
9. Toss greens with sufficient dressing to coat.
10. Divide among plates.
11. Top with aubergine.
12. Drizzle with remaining dressing.
13. Serves 4.

rice vinegar, fresh basil, fresh ginger, garlic, red pepper, vegetable oil, lrg japanese aubergines, extra virgin olive oil, baby greens

Taken from cookeatshare.com/recipes/aubergine-salad-with-miso-ginger-dressing-71718 (may not work)