Grilled Eggplant and Tomato Salad with Parsley Parmesan Vinaigrette

Pairs Well With

Serves 4


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.