Grilled Smoky Eggplant Salad
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.
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.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
1 vegetable, 2 fat