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Grilled Eggplant, Cherry Tomato And Romaine Toss

Main Ingredient: Eggplant

Secondary Ingredient: Romain Lettuce


Fresh Market Wisconsin

Ingredient List

1 tsp minced garlic salt Freshly ground black pepper
2 Tbsp chopped fresh thyme or basil
1 eggplant
2 Tbsp red wine vinegar
1 head romaine lettuce
1 egg white
12 cherry tomatoes, halved
about 5 Tbsp olive oil, divided
¼-1/2 cup freshly grated Parmesan Cheese


To make dressing: mash garlic with ¼ tsp salt to make a paste. Combine with thyme or basil, vinegar and egg white. Whisk in 4 Tbsp olive oil and season with pepper. Heat coals on outdoor grill. Slice off a 3 inch piece of skin from two opposite sides of the eggplant (this will create a flat edge for grilling). Cut eggplant lengthwise into 4 thick wedges. Brush each with olive oil and grill until tender, 3-5 minutes per side. Cool to room temperature and slice into 3 inch strips. Chop, clean and dry lettuce. Toss lettuce, eggplant, tomatoes, cheese and dressing in large bowl. Season with additional salt and pepper to taste. Makes Four servings.

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