“This Spanish-themed summertime salad showcases the sweet smokiness of grilled eggplant. Like most grilled vegetables, eggplant can be served at room temperature or warm. If you find several varieties of eggplant - they come in a myriad sizes and colors - this is the time to try them out. I found this in EatingWell Magazine - July/August 2007. It is worth seeking out the two signature Spanish ingredients: mild-flavored, smooth sheep-milk Manchego cheese and smoky paprika. If you can’t find Manchego sub Parmigiano-Reggiano and Hungarian paprika. To prepare the eggplant and vinaigrette; cover & refrigerate separately for up to 1 day. Bring to room temperature before serving. Low cal/low carb/low sodium/low cholesterol.”

Ingredients Nutrition


  1. Preheat grill to medium.
  2. Cut stripes in each eggplant’s peel by running a vegetable peeler down the length of it and repeating at about 1-inch intervals.
  3. Slice the eggplants into rounds 1/3 to 1/2 inch thick.
  4. Lay them on a baking sheet and sprinkle lightly with 1/2 teaspoon salt. Let stand for about 5 minutes.
  5. Blot the eggplant slices with paper towels and lightly coat both sides with olive oil spray.
  6. Grill the eggplant, flipping halfway through, until soft and caramelized on both sides, 9 to 11 minutes total.
  7. Puree oil, vinegar, tomato, garlic, paprika and the remaining 1/4 teaspoon salt in a blender until well combined.
  8. Toss salad greens with half the vinaigrette in a medium bowl.
  9. Arrange the eggplant slices on 6 salad plates.
  10. Drizzle with the remaining vinaigrette.
  11. Place the salad greens over and between the eggplant slices, then scatter the cheese curls on top of each salad.
  12. Serve warm or at room temperature.

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