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.
Need to make a substitution?
Preparation
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.