Home Recipes Grilled Eggplant and Tomato Salad with Parsley Parmesan Vinaigrette

Grilled Eggplant and Tomato Salad with Parsley Parmesan Vinaigrette

Parsley adds a bright lift of flavor to the smoky grilled eggplant in this Mediterranean-style salad. Pair with California Merlot or Chardonnay.

1	large globe eggplant, cut into 2.5cm rounds
105 ml	extra virgin olive oil
	salt and freshly ground black pepper
3 tbsp (45ml)	apple cider vinegar
2 tbsp (30ml)	finely grated Parmesan cheese
2 tbsp	minced flat-leaf parsley, leaves only
2 tsp	minced shallots
¼ tsp	salt
¼ tsp	freshly ground black pepper
225 g	cherry, grape, or other small tomatoes, cut in half
16	small fresh mozzarella balls, cut in half
30 g	pine nuts
	parsley leaves with stem for garnish

Step 1
Preheat the grill to medium high.
Step 2
Brush both sides of the eggplant slices using 60 ml of the olive oil. Season on both sides with salt and pepper.
Step 3
Grill the slices for 6 minutes on each side. Let cool completely. Cut into 2.5cm pieces and place a large bowl.
Step 4
To make the vinaigrette, whisk the vinegar, Parmesan, parsley, shallots, and measured salt and pepper in a medium bowl. Gradually whisk in the remaining 3 tablespoons (45ml) of olive oil.
Step 5
To serve, add the tomatoes, mozzarella, and pine nuts to the eggplant. Add 3 tablespoons (45ml) of the vinaigrette and toss to combine.
Step 6
Divide the salad among 4 plates. Garnish with parsley. Pass the remaining vinaigrette separately.

You might also like