Advertisement

Grilled Smoky Eggplant Salad

July/August 2007

Your rating: None Average: 3.9 (23 votes)

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.



READER'S COMMENT:
"I made this salad for the first time yesterday for my husband (a diabetic) and I and we had it as dinner, instead of an appetizer. Although it didn't make much, it was very filling. We both agree that this will be a regular in our...
Grilled Smoky Eggplant Salad Recipe

Makes: 6 servings

Active Time:

Total Time:

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 Note)
  • 3 cups mixed baby salad greens
  • 2 ounces Manchego cheese, cut into thin curls with a vegetable peeler (see Note)

Preparation

  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.

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.

Nutrition

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

Recipe Categories

Servings
6
Preparation/ Technique
Grill/BBQ
Meal/Course
Dinner

Season
Spring
Summer
Fall
Type of Dish
Salad, side/appetizer
Ethnic/Regional
Mediterranean
Spanish
Ease of Preparation
Moderate
Total Time
45 minutes or less
Publication
July/August 2007

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement

Today's Favorites

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner