Eggplant, Rocket and Parmesan Salad
2 eggplant, sliced
1 Place eggplant slices in a colander set over a bowl. Sprinkle with salt. Drain for 30 minutes. Rinse eggplant slices under cold running water and pat dry with absorbent kitchen paper.
vegetable oil spray
2 bunches rocket
3 tablespoons pine nuts
2 ounces parmesan cheese shavings
4 tablespoons balsamic vinegar
freshly ground black pepper
2 Preheat a grill to a high heat.
3 Spray eggplant slices lightly with vegetable oil spray. Grill for 4-5 minutes each side or until soft and golden.
4 Arrange rocket and eggplant slices attractively on a large serving platter or on individual plates. Scatter with pine nuts. Top with parmesan cheese shavings. Cover and chill until ready to serve. Just prior to serving, drizzle with vinegar and season to taste with black pepper.
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