Grilled Eggplant & Tomato Salad

Difficulty: Moderate
Time: 40 minutes
Serves: 4

  • 4 oz Aged Manchego cheese, finely grated
  • 2 tbsp Italian parsley, finely sliced
  • 1 lemon, zested
  • 2 cups Canola oil
  • 10 cloves garlic
  • ½ cup Sherry vinegar
  • 1 tbsp Keen’s mustard powder
  • 3 Adagio® Baby Eggplants, sliced into discs
  • 4 Virtuoso® Beefsteak Tomatoes, sliced into discs
  • 4 leaves Delicato® Butter Lettuce
  • cracked black pepper
  • Kosher salt

A beautiful yet tasty salad, our Adagio® Baby Eggplants paired with Virtuoso® Beefsteak Tomatoes on a bed of Delicato® Butter Lettuce will be the talk of the table.


  1. Combine cheese with parsley, lemon and pepper, set aside and keep at room temperature.
  2. In a small pot start simmering canola oil with 10 cloves of garlic over medium heat. After 12-15 minutes remove from heat and let cool, garlic should be golden brown and translucent. Strain and keep the oil. Place garlic cloves in a small dish at room temp or refrigerate if not using right away.
  3. In a bowl whisk 2 cups garlic oil, with sherry vinegar and Keens mustard powder. Set aside.
  4. Pre-heat and clean the grill, barbecue or griddle.
  5. Slice the Adagio® Baby Eggplant into discs approximately ½ inch think. Brush with remaining garlic oil and season with salt and pepper. Grill until tender on both sides (approximately 3 minutes per side) over medium/high heat. Remove and let cool.
  6. Slice Virtuoso® Beefsteak Tomatoes into discs, layer with Adagio® Baby Eggplant.
  7. Pour on garlic dressing, add garlic cloves and garnish with Manchego cheese/parsley mixture.
  8. Serve with some Delicato® Butter Lettuce or Romaine hearts and some crusty bread!