Grilled Smoky Eggplant Salad
From EatingWell: July/August 2007
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.
- 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)
- 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 cooking spray. Grill the eggplant, flipping halfway through, until soft and browned 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.
Tips & Notes
- 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.
- 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.
Per serving: 141 calories; 12 g fat (3 g sat, 7 g mono); 7 mg cholesterol; 6 g carbohydrates; 3 g protein; 3 g fiber; 280 mg sodium; 287 mg potassium.
Nutrition Bonus: Vitamin A (25% daily value), Vitamin C (15% dv)
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 2 fat
More From EatingWell
Onions are the perfect accompaniment to almost any savory...
Pesto is an easy way to add flavor without tons of extra...
Having a snack attack? Stock your fridge and pantry with...
Coffee is a healthy and flavorful addition to many desserts...
Coconut is a sweet addition to many healthy breakfast recipes...
The health perks of coffee only add to it's appeal for coffee...
If you’re looking for healthier food to enjoy during the...
Lentils are a versatile, budget-friendly and healthy addition...
Pork chops are a versatile and budget-friendly option for...
Apple recipes are a favorite fall fruit, whether you enjoy...
Make sure you have a quick and easy dinner ready to go next...
If you like your food hot—spicy, that is—we've got some...
Mediterranean cuisine is delicious: it’s rich in fruits,...
This Valentine’s Day, stay in with the ones you love and make...
Ring in the Chinese New Year with these healthy Chinese...
From grilled steak to creamy chicken, our quick and healthy...
- Type of Dish
- Salad, side/appetizer
- Ease of Preparation
- Total Time
- 45 minutes or less
- Preparation/ Technique
- July/August 2007