Grilled Eggplant and Tomato Salad with Parsley Parmesan Vinaigrette
Pairs Well With
1 large globe eggplant, cut into 1-inch-thick rounds
¼ cup plus 3 T extra virgin olive oil
salt and freshly ground black pepper
3 tablespoons apple cider vinegar
2 tablespoons finely grated Parmesan cheese
2 tablespoons minced flat-leaf parsley, leaves only
2 teaspoons minced shallots
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
½ pint (8 ounces) cherry, grape, or other small tomatoes, cut in half
16 small fresh mozzarella balls, cut in half
¼ cup pine nuts
parsley leaves with stem for garnish
Preheat the grill to medium high.
Brush both sides of the eggplant slices using ¼ cup of the olive oil. Season on both sides with salt and pepper. Grill the slices for 6 minutes on each side. Let cool completely. Cut into 1-inch pieces and place a large bowl.
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 of olive oil.
To serve, add the tomatoes, mozzarella, and pine nuts to the eggplant. Add 3 tablespoons of the vinaigrette and toss to combine.
Divide the salad among 4 plates. Garnish with parsley. Pass the remaining vinaigrette separately.