Ingredients
1
tbsp chopped fresh basil
2
tsp minced fresh ginger
1
large garlic clove, minced
1/4
tsp dried crushed red pepper
2
large Japanese eggplants, each cut lengthwise into 6 slices
*Fermented soybean paste is sold at Asian markets, specialty food stores and some supermarkets.
Directions
1.
Whisk first 6 ingredients in medium bowl to blend. Gradually whisk in vegetable oil. Season with salt and pepper.
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.
3.
Toss greens with enough dressing to coat. Divide among plates. Top with eggplant. Drizzle with remaining dressing.
