Grilled Eggplant and Tomato Salad with Parsley Parmesan Vinaigrette – DelicioUS!
Parsley adds a bright lift of flavor to the smoky grilled eggplant in this Mediterranean-style salad. Pair with California Merlot or Chardonnay. Featuring
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Ingredients
- 1 large globe eggplant, cut into 2.5cm rounds
- 105 ml extra virgin olive oil
- salt
- freshly ground black pepper
- 3 tbsp (45ml) apple cider vinegar
- 2 tbsp (30ml) finely grated Parmesan cheese
- 2 tbsp minced flat-leaf parsley, leaves only
- 2 tsp minced shallots
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 225 g cherry, grape, or other small tomatoes, cut in half
- 16 small fresh mozzarella balls, cut in half
- 30 g pine nuts
- parsley leaves with stem for garnish
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