Mediterranean Grilled Eggplant & Tomato Salad Recipe With Parsley Parmesan Vinaigrette Salads Vegetables Dinner Lunch

Parsley adds a bright lift of flavor to the smoky grilled eggplant in this Mediterranean-style salad recipe. Pair with California Merlot or Chardonnay.

Not only is parsley a Blue Zone herb, but parsley also has health benefits. This is just one of the many ways you can incorporate more parsley into your healthy diet.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

• 1 large globe eggplant, cut into 1-inch-thick rounds
• 1/4 cup plus 3 tablespoons 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
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 pint (8 ounces) cherry, grape or other small tomatoes, cut in half
• 16 small fresh mozzarella balls, cut in half
• 1/4 cup pine nuts
• parsley leaves with stem, for garnish

Here's how to make it: 

1. Preheat the grill to medium high.
2. Brush both sides of the eggplant slices using 1/4 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.
3. 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.
4. 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 four plates. Garnish with parsley. Pass the remaining vinaigrette separately.

Photo: California Wines

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