Grilled Eggplant and Tomato Salad with Parsley Parmesan Vinaigrette | Vegetarian | Categories | Recipes | Our Story | Pedroncelli Winery
Recipes Grilled Eggplant and Tomato Salad with Parsley Parmesan Vinaigrette Serves 4 Ingredients 1 large globe eggplant, cut into 1-inch-thick rounds ¼ cup
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Ingredients
- 1 large globe eggplant, cut into 1-inch-thick rounds
- ¼ cup plus 3 T extra virgin olive oil
- salt
- 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
- parsley leaves with stem for garnish
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