Ingredients

1-1/2   pounds Asian eggplants*, stems removed 2   tablespoons plus 2 teaspoons rice-wine vinegar, divided 2   tablespoons plus 1-1/2 teaspoons lite soy sauce, divided 1   tablespoon white miso paste** 1   teaspoon grated fresh ginger 1   tablespoon vegetable oil 1   large bunch watercress, trimmed 3   medium carrots, grated

Description

1-1/2   Pounds Asian Eggplants*, Stems Removed 2   Tablespoons Plus 2 Teaspoons Rice-wine Vinegar, Divided 2   Tablespoons Plus 1-1/2 Teaspoons Lite Soy Sauce, Divided 1   Tablespoon

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