Ingredients
- 2 small eggplants (about 1 pound total)
- 3/4 teaspoon kosher salt, divided
- Olive oil cooking spray
- 1/4 cup extra-virgin olive oil
- 1 tablespoon sherry vinegar
- 1 small plum tomato, diced
- 1 small clove garlic, chopped
- 1 1/2 teaspoons smoked paprika (see Note)
- 3 cups mixed baby salad greens
- 2 ounces Manchego cheese, cut into thin curls with a vegetable peeler (see Note)
Description
Grilled Smoky Eggplant Salad - The Huffington Post
Kitchen Daily
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