Good Recipes from Friendly Eaters
Grilled Smoky Eggplant Salad
catesworldkitchen.com
2 small eggplants, (about 1 pound total)
3/4 teaspoon salt, divided
Olive oil cooking spray
1/4 cup extra-virgin olive oil
1 tablespoon sherry vinegar
1 small plum tomato, diced
1 small clove garlic, chopped
1 1/2 teaspoons smoked paprika
3 cups mixed baby salad greens
2 ounces Manchego cheese, cut into thin curls with a vegetable peeler
Preheat grill to medium. Cut stripes in each eggplant’s peel by running a vegetable peeler down the length of it and repeating at 1-in. intervals. Slice eggplants into rounds 1/2 in. thick. Lay them on a baking sheet and sprinkle lightly with 1/2 tsp salt. Let stand for about 5 min. Blot eggplant slices with paper towels and lightly coat both sides with olive oil cooking spray. Grill eggplant, flipping halfway through, until soft and browned on both sides, 9-11 min total. Puree oil, vinegar, tomato, garlic, paprika and the remaining 1/4 tsp salt in blender. Toss greens with half the vinaigrette in a bowl. Arrange eggplant slices on salad plates. Drizzle with the remaining vinaigrette. Place salad greens over and between eggplant slices, then scatter the cheese curls on top of each salad.
From EatingWell, July/Aug. 2007.
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