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Grilled Smoky Eggplant Salad

Source: © EatingWell Magazine
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Active Time:  45 Minutes
Total Time:  45 Minutes
  6 servings
This Spanish-themed summertime salad showcases the sweet smokiness of grilled eggplant. Like most grilled vegetables, eggplant can be served at room temperature or warm. If you find several varieties of eggplant—they come in myriad sizes and colors—this is the time to try them out.

Make Ahead Tip: Prepare eggplant and vinaigrette (Steps 1-4), cover and refrigerate separately for up to 1 day. Bring to room temperature before serving.
RECIPE INGREDIENTS
2   small eggplants (about 1 pound total)
3/4 teaspoon  kosher 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 (see Ingredient Note)
3 cups  mixed baby salad greens
2 ounces  manchego cheese, cut into thin curls with a vegetable peeler (see Ingredient Note)

Ingredient Note:  To experience the full flavor of this salad, it’s worth seeking out the two signature Spanish ingredients: mild-flavored, smooth sheep-milk Manchego cheese and smoky paprika. If you can’t find them, substitute Parmigiano-Reggiano and Hungarian paprika.
Grilled Smoky Eggplant Salad Recipe at Cooking.com
DIRECTIONS
Preheat grill to medium.


Cut stripes in each eggplant’s peel by running a vegetable peeler down the length of it and repeating at about 1-inch intervals. Slice the eggplants into rounds 1/3 to 1/2 inch thick. Lay them on a baking sheet and sprinkle lightly with 1/2 teaspoon salt. Let stand for about 5 minutes.


Blot the eggplant slices with paper towels and lightly coat both sides with olive oil spray. Grill the eggplant, flipping halfway through, until soft and caramelized on both sides, 9 to 11 minutes total.


Puree oil, vinegar, tomato, garlic, paprika and the remaining 1/4 teaspoon salt in a blender until well combined.


Toss salad greens with half the vinaigrette in a medium bowl. Arrange the eggplant slices on 6 salad plates. Drizzle with the remaining vinaigrette. Place the salad greens over and between the eggplant slices, then scatter the cheese curls on top of each salad. Serve warm or at room temperature.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 servings
Calories: 141
Fat. Total: 12g
Protein: 3g
Carbohydrates, Total: 6g
Fat, Saturated: 3g
Fiber: 3g
Cholesterol: 7mg
Sodium: 280mg
% Cal. from Fat: 77%
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