Eggplant Salad with Miso Ginger Dressing
| Yield: | 1 servings |
| Categories: |
| 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 |
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