Eggplant Salad with Miso Ginger Dressing

• 1/3 cup rice vinegar
• 1 tablespoon miso*
• 1 tablespoon chopped fresh basil
• 2 teaspoons minced fresh ginger
• 1 large garlic clove, minced
• 1/4 teaspoon dried crushed red pepper
• 2/3 cup vegetable oil
• 2 large Japanese eggplants, each cut lengthwise into 6 slices
• 1 tablespoon olive oil
• 8 cups mixed baby greens
• *Fermented soybean paste is sold at Asian markets, specialty food stores and some supermarkets.

1. Whisk first 6 ingredients in medium bowl to blend.
2. Gradually whisk in vegetable oil.
3. Season with salt and pepper.
4. Prepare barbecue (medium-high heat) or preheat broiler.
5. Brush eggplant with olive oil.
6. Season with salt and pepper.
7. Grill or broil until golden and just tender, about 3 minutes per side.
8. Toss greens with enough dressing to coat.
9. Divide among plates.
10. Top with eggplant.
11. Drizzle with remaining dressing.

rice vinegar, fresh basil, fresh ginger, garlic, red pepper, vegetable oil, japanese eggplants, olive oil, mixed baby greens, markets

Taken from www.epicurious.com/recipes/food/views/eggplant-salad-with-miso-ginger-dressing-603 (may not work)