Recipe for Eggplant Salad with Miso Ginger Dressing 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1/3 cup Rice vinegar
1 tbl Miso*
1 tbl Chopped fresh basil
2 tsp Minced fresh ginger
1 lrg Garlic clove, minced
1/4 tsp Dried crushed red pepper
2/3 cup Vegetable oil
2 lrg Japanese eggplants, each cut lengthwise into 6 slices
1 tbl Olive oil
Instructions:
Instructions: *Fermented soybean paste is sold at Asian markets, specialty food stores and some supermarkets.

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

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.

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

Serves 4.

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