Grilled Smoky Eggplant Salad
This Spanish-themed summertime salad showcases the sweet smokiness of grilled eggplant. Like most grilled vegetables, eggplant can be served at room temperature or warm. If you find several varieties of eggplant--they come in myriad sizes and colors--this is the time to try them out.
Servings: 6 servings
Total Time: 45 minutes
Ease of Preparation: Easy
Health: Low Calorie, Low Carb, Low Cholesterol, Low Sodium
Ingredients:
Grilled Smoky Eggplant Salad
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 Ingredient Note)
3 cups mixed baby salad greens
2 ounces Manchego cheese , cut into thin curls with a vegetable peeler (see Ingredient Note)
Steps:
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 spray. Grill the eggplant, flipping halfway through, until soft and caramelized 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.
Nutrition: (Per serving)
Calories - 141
Carbohydrates - 6
Fat - 12
Saturated Fat - 3
Monounsaturated Fat - 7
Protein - 3
Cholesterol - 7
Dietary Fiber - 3
Potassium - 287
Sodium - 280
Nutrition Bonus - Vitamin A (25 daily value), Vitamin C (15 dv).
Prepare eggplant and vinaigrette (Steps 1-4), cover and refrigerate separately for up to 1 day. Bring to room temperature before serving.
Ingredient 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 smoky paprika. If you can't find them, substitute Parmigiano-Reggiano and Hungarian paprika.
mm thanks Shannon! I am going to have to try this one! I love eggplant. I make an eggplant parm now that is actually good for you too, I grill slices of eggplant, you can bake or sautee it too (I peel it partially becuase sometimes the skin is tough and bitter) and layer it with ricotta, l/f mozz and spaghetti sauce. I think that it has all the taste with a whole lot less that's bad for you!
Thanks!
Liz
Do you repeat the layers in that like a lasagna or serve it one piece with just some ricotta, sauce, and cheese on top?
Either way - that sounds delish too. I don't cook eggplant often cause hubby doesn't eat it - but I should probably go and buy a small one and start making little dishes like that for myself.
Pam
Chris won't eat it either so it is usually a side dish, or I make him something I don't like like hot dogs or sausage.
I have layered it like lasagna, or I roll the eggplant with the ricotta in it (you can put egg in the ricotta too to up the protein. then top it with sauce and mozz. I must say thats my favorite way because I get more ricotta! lol thats my favorite part! You can do the same thing with zucchini or summer squash too. Even tomatoes, just scoop the centers out.
