I made this last night and really liked it! I picked up some miso at the asian market, so I thought this would be an interesting way to use some. Yum.

EGGPLANT SALAD WITH MISO GINGER DRESSING
Offered at A Pacific Cafe, in Kapaa, on the Hawaiian Island of Kauai.

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.

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.
Bon Appétit
August 1995