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DOLE Grilled Smoky Eggplant Salad

DOLE Salad Month

Featured salad from the DOLE World Flavors recipe collection. Fill your grill with eggplant steaks to make this smoky salad for a backyard cookout.

Ingredients

  • 2 small eggplants (about 1 pound total)
  • 3/4 teaspoon kosher salt, divided
  • Olive oil cooking spray
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 small plum tomato, diced
  • 1 small clove garlic, chopped
  • 1 1/2 teaspoons smoked paprika
  • 3 cups DOLE Spring Mix from one 5-ounce package
  • 2 ounces Manchego cheese, cut into thin curls with a vegetable peeler

Directions

Time

45

Serves

6

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. 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.
3Blot 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.
4Puree oil, vinegar, tomato, garlic, paprika and the remaining 1/4 teaspoon salt in a blender until well combined.
5Toss Spring Mix 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.

Nutritional Facts for DOLE Grilled Smoky Eggplant Salad

1/6 recipe

6

Daily Value %*

7%

18%

15%

2%

11%

2%

12%

6%

%

%

%

%

* Daily Value % based on a 2000 calorie diet.

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