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 a myriad sizes and colors - this is the time to try them out. I found this in EatingWell Magazine - July/August 2007. It is worth seeking out the two signature Spanish ingredients: mild-flavored, smooth sheep-milk Manchego cheese and smoky paprika. If you can’t find Manchego sub Parmigiano-Reggiano and Hungarian paprika. To prepare the eggplant and vinaigrette; cover & refrigerate separately for up to 1 day. Bring to room temperature before serving. Low cal/low carb/low sodium/low cholesterol.
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Units: US | Metric
- 1 lb eggplant (about 2)
- 3/4 teaspoon kosher salt, divided
- olive oil flavored cooking spray
- 1/4 cup extra virgin olive oil
- 1 tablespoon sherry wine vinegar
- 1 small plum tomato, diced
- 1 small garlic clove, chopped
- 1 1/2 teaspoons smoked paprika (Spanish paprika necessary for the integrity of the dish)
- 3 cups mixed baby greens
- 2 ounces manchego cheese, cut into thin curls with a vegetable peeler (necessary for the integrity of the dish)
- 1Preheat grill to medium.
- 2Cut stripes in each eggplant’s peel by running a vegetable peeler down the length of it and repeating at about 1-inch intervals.
- 3Slice the eggplants into rounds 1/3 to 1/2 inch thick.
- 4Lay them on a baking sheet and sprinkle lightly with 1/2 teaspoon salt. Let stand for about 5 minutes.
- 5Blot the eggplant slices with paper towels and lightly coat both sides with olive oil spray.
- 6Grill the eggplant, flipping halfway through, until soft and caramelized on both sides, 9 to 11 minutes total.
- 7Puree oil, vinegar, tomato, garlic, paprika and the remaining 1/4 teaspoon salt in a blender until well combined.
- 8Toss salad greens with half the vinaigrette in a medium bowl.
- 9Arrange the eggplant slices on 6 salad plates.
- 10Drizzle with the remaining vinaigrette.
- 11Place the salad greens over and between the eggplant slices, then scatter the cheese curls on top of each salad.
- 12Serve warm or at room temperature.
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Nutritional Facts for Grilled Smoky Eggplant Salad
Serving Size: 1 (96 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 101.9
- Calories from Fat 83
- Total Fat 9.2 g
- Saturated Fat 1.2 g
- Cholesterol 0.0 mg
- Sodium 220.5 mg
- Total Carbohydrate 5.2 g
- Dietary Fiber 2.9 g
- Sugars 2.1 g
- Protein 0.9 g
The following items or measurements are not included:
sherry wine vinegar
mixed baby greens