Grilled Eggplant and Tomato Salad with Parsley Parmesan Vinaigrette | Vegetarian | Categories | Recipes | Our Story | Pedroncelli Winery

Ingredients

• 1 large globe eggplant, cut into 1-inch-thick rounds
• ¼ cup plus 3 T 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
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ pint (8 ounces) cherry, grape, or other small tomatoes, cut in half
• 16 small fresh mozzarella balls, cut in half
• ¼ cup pine nuts