Weber Grill Grilled Eggplant Salad with Grill-Roasted Tomato Vinaigrette
Grilled Eggplant Salad with Roasted Tomato Vinaigrette is a delicious recipe that can be made with your very own vegetables from the garden. It's a meal everyone can enjoy!
Grilled Eggplant Salad with Grill-Roasted Tomato VinaigretteFor the salad:
1 pound best quality eggplant
2 cups best quality ripe cherry tomatoes (halved)
2 tablespoons extra virgin olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
¼ cup fresh basil leaves (hand torn)
¼ cup fresh Italian parsley (chopped)
½ cup fresh mozzarella (hand torn)
Slice the eggplant into ½"-thick slices and brush with olive oil.
Season eggplant with salt and grill direct over medium high heat for 1 minute on each side.
Rest eggplant on a cooling rack for 2-3 minutes.
Spread eggplant on a serving platter, top with tomatoes and vinaigrette.
Garnish with herbs and cheese, and black pepper.
For the vinaigrette:
1 cup cherry tomatoes
½ teaspoon kosher salt
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
Roast tomatoes in a grill basket over direct, medium high heat 3-4 minutes or until skins blister and caramelize.
Add all ingredients in a blender and blend to incorporate.
Place in refrigerator in an airtight container until ready to use.
You will love growing your vegetables and grilling them in your own backyard, to this easy to make meal that is packed with so much flavor.
-- Weber Grill Restaurant Corporate Chef, Matt McCormick