GRILLED EGGPLANT AND
4 ounces aged manchego cheese,
2 tablespoons Italian parsley,
Zest of 1 lemon
Cracked black pepper
1 cup canola oil
5 garlic cloves
¼ cup sherry vinegar
1½ teaspoons mustard powder
3 Adagio® Baby Eggplants, sliced ½-inch thick
4 leaves Delicato® Fresh Butter Lettuce
4 Windset Farms® Tomatoes on the Vine, sliced ¼-inch thick
Loaf of crusty bread, if desired
In a small bowl, combine cheese, parsley and lemon zest.
Season to taste with pepper. Set aside at room temperature.
In a 1-quart saucepan, add oil. Bring to a simmer and add
garlic cloves. Simmer 12-15 minutes, until cloves are golden
brown and translucent. Strain oil, and set aside ¼ cup to
brush on eggplant. Reserve garlic cloves, refrigerating if not
In a medium bowl, whisk the remaining garlic oil with sherry
vinegar and mustard powder to make a dressing. Set aside.
Preheat and clean the grill, barbecue or griddle. Brush egg-
plant with ¼ cup of garlic oil; season with salt and pepper.
Over medium-high heat, grill until tender on both sides,
approximately 3 minutes per side. Remove and let cool.
Place 1 butter lettuce leaf on each plate. Divide tomatoes
and eggplant and layer slices on lettuce leaves. Whisk
dressing and drizzle to taste over each salad. Garnish with
reserved garlic and cheese mixture. Serve with crusty bread,
if desired. Makes 4 servings.