Grilled Eggplant, Cherry Tomato and Romaine Toss
From Fresh Market Wisconsin
1 teaspoon minced garlic
Salt
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.
