INGREDIENTS
12
Cherry tomatoes
1
large clove Garlic
2
Green onions
2
Japanese eggplants, large
10
Thai or regular basil, leaves
1/2
White onion, diced (about 1 cup), medium
1 tbsp
Dijon mustard
3 tbsp
Honey or agave nectar
1/2 tsp
Mirin
3 1/2 tbsp
Miso, yellow
1/2 tbsp
Tamari or soy sauce
1/4 tsp
Kosher salt
1 tbsp
Olive oil
1 1/2 tbsp
Rice vinegar
1/2 cup
Walnut, raw halves