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Bon Appétit

Eggplant Salad with Miso Ginger Dressing

4.4

(16)

Offered at A Pacific Cafe, in Kapaa, on the Hawaiian Island of Kauai.

Recipe information

  • Yield

    Serves 4

Ingredients

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.

Preparation

  1. Step 1

    Whisk first 6 ingredients in medium bowl to blend. Gradually whisk in vegetable oil. Season with salt and pepper.

    Step 2

    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.

    Step 3

    Toss greens with enough dressing to coat. Divide among plates. Top with eggplant. Drizzle with remaining dressing.

TagsSaladHawaiianAmericanEggplantVegetableMisoLeafy GreensStarterDinnerLunchDairy FreeNut FreeVeganVegetarianBroilBon Appétit
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