Eggplant Salad With Miso Ginger Dressing

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
417
FAT
132%
CHOL
0%
SOD
12%

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Ingredients for 4 servings

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.

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