Grilled Eggplant, Cherry Tomato and Romaine Toss

From Fresh Market Wisconsin

1 teaspoon minced garlic
2 tablespoons chopped fresh thyme or basil
2 tablespoons red wine vinegar
1 egg white
About 5 tablespoons olive oil, divided
Freshly ground black pepper
1 eggplant (1-1 ½ pounds)
1 large head romaine lettuce
12 cherry tomatoes, halved
¼ - ½ cup freshly grated Parmesan cheese

To make dressing: Mash garlic with ¼ teaspoon salt to make a paste. Combine with thyme or basil, vinegar and egg white. Whisk in 4 tablespoons olive oil and season with pepper. Heat coals on outdoor grill. Slice off a 3-inch piece of skin from two opposite sides of the eggplant (this will create a flat edge for grilling.) Cut eggplant lengthwise into 4 thick wedges. Brush each with olive oil and grill until tender, 3-5 minutes per side. Cool to room temperature and slice into 3-inch strips. Chop, clean, and dry lettuce. Toss lettuce, eggplant, tomatoes, cheese, and dressing in large bowl. Season with additional salt and pepper to taste. Four servings.

Return to Recipe Page