Grilled Smoky Eggplant Salad How to prepare
Healthy eggplant recipes 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)
1. Preheat grill to medium.
2. 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.
3. 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.
4. Puree oil, vinegar, tomato, garlic, paprika and the remaining 1/4
teaspoon salt in a blender until well combined.
5. 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
Your Grilled Smoky Eggplant Salad is ready now
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