Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

AOL ˇ
More Sites You Might Like
- Slashfood
- ParentDish
- Holidays
- Health
- Fitness
- Games
- Living
- DIY Life
- Green Daily
- Horoscopes
- Lemondrop
- Morning Rush
- Pets
- Patch
- ShelterPop
- Shortcuts
- StyleList
- Weddings
- WalletPop
Mail

Grilled Smoky Eggplant Salad

		0
		0
		0
		0
		0

READ REVIEWS ()

45 mins total
0 mins prep

141 calories/serving

Recipe Filed Under
Cheese, Vegetable, Eggplant, Spanish, Barbecue & Grilling, Easy, Vegetarian, Healthy, Low Calorie, Appetizer, Salad, Cookout, Entertaining

Provided By: EatingWell

Would you say this recipe is...

+ VOTE NOW

The mellow grilled eggplant melds perfectly with the smoked paprika and tart sherry vinegar that define the flavor of the dressing in this decidedly Spanish salad. Curls of mild Manchego complete the Spanish theme. If you can't find smoked paprika, substitute Hungarian paprika?the grilled eggplant brings some smoke to the salad on its own.

Ingredients

Serves:

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 Note)

3 cups mixed baby salad greens

2 ounces Manchego cheese, cut into thin curls with a vegetable peeler (see Note)

Directions

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 cooking spray. Grill the eggplant, flipping halfway through, until soft and browned 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.

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 smoked paprika. If you can't find them, substitute Parmigiano-Reggiano and Hungarian paprika.

Nutrition Facts

Per Single Serving / Serves 6 Total
Calories	141		Calories from fat	108
Total Fat	12gm	18%	Saturated Fat	3gm	15%
Mono Unsaturated Fat	7gm		Cholesterol	7mg	2%
Sodium	280mg	12%	Total Carbohydrates	6gm	2%
Fiber	3gm	3%	Protein	3gm