"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Grilled Eggplant and Manchego Cheese Salad with Fresh Basil and Balsamic-Black Pepper Glaze Recipe

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This recipe for Grilled Eggplant and Manchego Cheese Salad with Fresh Basil and Balsamic-Black Pepper Glaze, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebeca Ortiz
Added: Tuesday, July 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups balsamic vinegar
1 teaspoon honey
1/4 teaspoon coarsely ground black pepper, plus more for seasoning
3 medium eggplants, sliced 1/4-inch thick (you will need 12 equal slices)
1/3 cup pure olive oil
8 (1/4-inch thick) slices Manchego cheese
Salt
16 fresh basil leaves, plus 2 tablespoons chopped fresh basil

Directions:
Directions:
Put vinegar in a medium saucepan over high heat, bring to a boil and reduce until thick and syrupy. Stir in the honey and coarsely ground black pepper and transfer to a bowl. Can be made 1 day in advance and refrigerated and brought to room temperature before using. Heat the grill to high.

Brush both sides of the eggplant with oil and season with salt and pepper. Place the eggplant on the grill and grill until golden brown and slightly charred, about 4 minutes. Turn over and continue grilling until just cooked through, 4 to 5 minutes longer.

Transfer 8 slices of the eggplant to a flat surface and top each slice with a slice of cheese and 2 basil leaves and season with salt and pepper. Repeat, making 4 stacks, each with 3 slices of eggplant and 2 slices of cheese. Carefully return the stacks to the grill and grill for 2 minutes, or until the cheese is slightly melted. Remove the stacks to a large dinner plate and drizzle with some of the balsamic-black pepper glaze. Garnish with some of the chopped basil.

 

 

 

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