Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30452/
Grilled Smoky Eggplant Salad
The mellow grilled eggplant melds perfectly with the smoked paprika and tart sherry vinegar that define the flavor of the dressing in this decidedly Spanish salad. Curls of mild Manchego complete the Spanish theme. If you cant find smoked paprika, substitute Hungarian paprikathe grilled eggplant brings some smoke to the salad on its own.
Yield: 6 servings
Preparation Time: 45 minutes
Ingredients
| 2 | small eggplants (about 1 pound total) | ||
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| 3/4 | teaspoon | kosher salt, divided | |
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| Olive oil cooking spray | |||
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| 1/4 | cup | extra-virgin olive oil | |
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| 1 | Tablespoon | sherry vinegar | |
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| 1 | small plum tomato, diced | ||
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| 1 | small clove | garlic, chopped | |
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| 1 1/2 | teaspoons | smoked paprika (see Note) | |
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| 3 | cups | mixed baby salad greens | |
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| 2 | ounces | Manchego cheese, cut into thin curls with a vegetable peeler (see Note) | |
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Nutrition Facts
Yield: 6 servings
Approximate Nutrient Content per serving:
| Calories: | 141 | |
| Calories From Fat: | 108 | |
| Total Fat: | 12g | |
| Saturated Fat: | 3g | |
| Cholesterol: | 7mg | |
| Sodium: | 280mg | |
| Total Carbohydrates: | 6g | |
| Dietary Fiber: | 3g | |
| Protein: | 3g |
Vitamin A (25% daily value), Vitamin C (15% dv)
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Preheat grill to medium. Cut stripes in each eggplants 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. Blot the eggplant slices with paper towels and lightly coat both sides with olive oil cooking spray. Grill the eggplant, flipping halfway through, until soft and browned on both sides, 9 to 11 minutes total. Puree oil, vinegar, tomato, garlic, paprika and the remaining 1/4 teaspoon salt in a blender until well combined. 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.
Note:
To experience the full flavor of this salad, its worth seeking out the two signature Spanish ingredients: mild- flavored, smooth sheep-milk Manchego cheese and smoked paprika. If you cant find them, substitute Parmigiano-Reggiano and Hungarian paprika.
Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30452/
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