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.
Instructions
- Combine cheese with parsley, lemon and pepper, set aside and keep at room temperature.
- 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.
- In a bowl whisk 2 cups garlic oil, with sherry vinegar and Keens mustard powder. Set aside.
- Pre-heat and clean the grill, barbecue or griddle.
- 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.
- Slice Virtuoso® Beefsteak Tomatoes into discs, layer with Adagio® Baby Eggplant.
- Pour on garlic dressing, add garlic cloves and garnish with Manchego cheese/parsley mixture.
- Serve with some Delicato® Butter Lettuce or Romaine hearts and some crusty bread!
Recipe Created By
Ocean Wise Executive Chef – Vancouver Aquarium
