Grilled Eggplant Salad with Greens and Goat Cheese Crostini

1 large eggplant
3 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh basil
1 cup tomato sauce, warmed
4 to 5 cups washed and torn mixed greens, such as mizuna, arugula, and radicchio (about 5 to 6 ounces)
10 yellow pear tomatoes, cut in half
Goat Cheese Crostini:
1/2 recipe basic pizza dough, or 20 thin slices french baguette bread, toasted
1/4 cup basic tomato sauce
5 tablespoons fresh goat cheese
2 teaspoons pesto
Balsamic Vinaigrette:
2 1/2 teaspoons balsamic vinegar
1/2 teaspoon red wine vinegar
1 tablespoon olive oil
1 tablespoon finely minced fresh basil
1/4 teaspoon minced shallot
1/4 teaspoon minced garlic

Preheat the oven to 400 degrees.

To make the crostini with pizza dough, divide the dough into 20 pieces. Roll each piece into a ball about 1 inch in diameter and gently press into a football shape. Place on a pizza pan or baking sheet and bake in the oven for about 5 minutes, until golden brown. Let cool. Spread about 1/2 teaspoon of the tomato sauce over each crostini or slice of toast, and top with the goat cheese and a dab of the Pesto. Just before assembling the salad, place the crostini under the broiler to melt the cheese.

Cut 4 crosswise slices of eggplant, each about 1/4 inch thick. Place the olive oil on a large serving platter and sprinkle the garlic and herbs over. Dip the eggplant in the oil mixture, turning to make sure the slices are evenly coated with oil, garlic, and herbs. Sear on a very hot griddle or grill, about 2 to 3 minutes per side.

Whisk together all the ingredients for the Balsamic Vinaigrette in a bowl and set aside.

To serve, ladle 1/4 cup of the warmed Basic Tomato Sauce in a neat circle on each serving plate and place a slice of the eggplant in the center. In a mixing bowl, toss the greens with the vinaigrette and place on top of the eggplant. Arrange 5 crostini around each salad, with a pear tomato half between each crostini.

Serves 4

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