DIFFICULTY : MODERATE    TIME:  40 MINUTES   SERVES: 4           

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.

  • Weight Benefits of Eggplants
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    <p><a href="https://smartfood-now.com/local/local-registered-dietician">Registered Dietician</a> and&nbsp; <a href="https://physiotherapy-now.com/local/local-athletic-therapist">Clinical Exercise Physiologist</a>, talks about how healthy food and exercise, including eggplants can help improve overall health.</p>

    Registered Dietician and  Clinical Exercise Physiologist, talks about how healthy food and exercise, including eggplants can help improve overall health.


  • Cooking Video : Windset Farms® Grilled Eggplant & Tomato Salad
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    Executive Chef Ned Bell, Windset Farms®, creates an easy and delicious recipe for Grilled Eggplant & Tomato Salad.
    Executive Chef Ned Bell, Windset Farms®, creates an easy and delicious recipe for Grilled Eggplant & Tomato Salad.
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  • Windset Farms® Grilled Eggplant & Tomato Salad

     

    Ingredients
    • 4 oz Aged Manchego cheese, finely grated
    • 2 tbsp Italian parsley, finely sliced
    • 1 lemon, zested
    • 2 cups Canola oil
    • 10 cloves garlic
    • ½ cup Sherry vinegar
    • 1 tbsp Keen’s mustard powder
    • 3 Adagio® Baby Eggplants, sliced into discs
    • 4 Virtuoso® Beefsteak Tomatoes, sliced into discs
    • 4 leaves Delicato® Butter Lettuce
    • cracked black pepper
    • Kosher salt

  • Instructions
    1. Combine cheese with parsley, lemon and pepper, set aside and keep at room temperature.
    2. 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.
    3. In a bowl whisk 2 cups garlic oil, with sherry vinegar and Keens mustard powder. Set aside.
    4. Pre-heat and clean the grill, barbecue or griddle.
    5. 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.
    6. Slice Virtuoso® Beefsteak Tomatoes into discs, layer with Adagio® Baby Eggplant.
    7. Pour on garlic dressing, add garlic cloves and garnish with Manchego cheese/parsley mixture.
    8. Serve with some Delicato® Butter Lettuce or Romaine hearts and some crusty bread!

 

 

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