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Grilled Eggplant Tomato Salad

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Ingredients
  Aged manchego cheese 4 Ounce, finely grated
  Italian parsley 2 Tablespoon, finely chopped
  Lemon 1 , zested
  Canola oil 2 Cup (32 tbs)
  Garlic clove- 10
  Sherry vinegar 1⁄2 Cup (8 tbs)
  Keen's mustard powder 1 Tablespoon
  Adagio baby eggplants 3 , sliced into discs
  Virtuoso beefsteak tomatoes 4 , sliced into discs
  Delicato butter lettuce leaves 4
  Cracked black pepper To Taste
  Kosher salt To Taste
Directions

MAKING
1. Combine cheese with parsley, lemon and pepper, set aside and keep at room temperature.
2. In a small pot start simmering canola oil with 10 cloves of garlic over medium heat. After 12-15 minutes remove from heat and let cool, garlic should be golden brown and translucent. Strain and keep the oil. Place garlic cloves in a small dish at room temp or refrigerate if not using right away.
3. In a bowl whisk 2 cups garlic oil, with sherry vinegar and Keens mustard powder. Set aside.
4. Pre-heat and clean the grill, barbecue or griddle.
5. Slice the Adagio™ eggplant into discs approximately ½ inch think. Brush with remaining garlic oil and season with salt and pepper.
6. Grill until tender on both sides (approximately 3 minutes per side) over medium/high heat. Remove and let cool.
7. Slice Virtuoso™ tomatoes into discs, layer with Adagio™ eggplant.
8. Pour on garlic dressing, add garlic cloves and garnish with Manchego cheese/parsley mixture.

SERVING
9. Serve with some Delicato™ butter lettuce or Romaine hearts and some crusty bread!

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Grilling
Dish: 
Salad
Interest: 
Summer, Gourmet
Ingredient: 
Eggplant
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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