I would have never thought of creating a salad dressing with the PUNCH of the smoked paprika but this was spectacular!
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 Reviews for Grilled Smoky Eggplant Salad
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 household! I did make a couple of alterations, one of which was a delightful accident. I cooked my eggplant on a grill pan on the stove, but next time I bbq I will definitely try it on the charcoal grill. I could not find sherry vinegar, so I used 3/4 Tablespoon of Red Wine Vinegar and 1/4 Tablespoon of Balsamic vinegar. I accidently used spinach instead of the baby greens, but it was delicious. I used Parmigiano Reggiano cheese instead of the Manchego just because I had it on hand and didn't want to spend the additional $$ on Manchego. My one piece of advice to anyone wanting to make this: DON'T skip using the smoked paprika! It makes all the difference.