Recipe courtesy of Bobby Flay
Save Recipe Print
Grilled Eggplant and Manchego Cheese Salad with Fresh Basil and Balsamic-Black Pepper Glaze
Total:
52 min
Prep:
20 min
Cook:
32 min
Yield:
4 servings
Level:
Intermediate
Total:
52 min
Prep:
20 min
Cook:
32 min
Yield:
4 servings
Level:
Intermediate

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Grilled Eggplant and Goat Cheese Salad

Recipe courtesy of Giada De Laurentiis

Grilled Eggplant Salad

Recipe courtesy of Food Network Kitchen

Grilled Eggplant Salad

Recipe courtesy of Food Network Kitchen

Grilled Eggplant Salad

Recipe courtesy of Food Network Kitchen

Grilled Eggplant Salad

Recipe courtesy of Bobby Flay

Grilled Serrano Ham and Manchego Cheese Crostini

Recipe courtesy of Bobby Flay

Squash, Manchego and Balsamic-Onion Grilled Cheese

Recipe courtesy of Jeff Mauro

Browse Reviews By Keyword

          Latest Stories