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.

Instructions

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.