Adapted from Eating Well magazine. Grilled or broiled eggplant slices are dusted with smoked Spanish paprika, and served on a bed of greens dressed with a sherry vinaigrette and finished with Manchego cheese. You can use Parmesan cheese in place of the Manchego if you prefer.
- 2 small eggplants (about 1 pound total)
- 3/4 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil, plus a little extra for brushing the eggplant
- 1 Tblsp sherry vinegar
- 1 small plum tomato – diced
- 1 small clove garlic – chopped
- 1 1/2 tsp smoked paprika (see Note)
- 3 cups mixed baby salad greens
- 2 ounces Manchego cheese – cut into thin curls with a vegetable peeler (see Note)
- Preheat your grill to medium heat, or preheat the broiler.
- Cut 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 the slices 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 brush with a light coat of olive oil. Grill or broil 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 the 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.