Eggplant Salad with Miso Ginger Dressing Recipe

Name: Eggplant Salad with Miso Ginger Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

Servings: persons

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.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 cup rice vinegar, 1 tablespoon miso*, 1 tablespoon chopped fresh basil, 2 teaspoons minced fresh ginger, and more.

Yes, Eggplant Salad with Miso Ginger Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Eggplant Salad with Miso Ginger Dressing

How did you like this recipe?

Frequently Asked Questions