There are salads and then there are SALADS!!! This eggplant, portobello and mozzarella version definitely falls into the latter and will make you rethink everything you've ever thought about the generally green-based bowl food! Warm, tender balsamic-glazed eggplant and portobello mushrooms get tossed together with cubes of fresh mozzarella to produce one of the best tasting concoctions I've made all summer!
Who ever said that salad has to be cold? Not that I don't love a good, crisp, cold, green leafy salad (heck, I eat them almost every day), but it's that kind of narrow minded thinking that's made me miss out on something so spectacular all these years!!
Because guys, this is really truly yummy! And ultra easy to make! With every bite, you get warm, slightly smoky-tasting veggies offset by creamy gobs of fresh mozzarella. Perfection!!! And no salad dressing required either! With summer almost over, (by the way, happy September to you all) you owe it to yourself to try this wonderful dish before it's bye-bye to the grilling season--not that you can't make this is in the middle of December, it's just that there's something so summery right about this--plus who ever got anywhere by procrastinating?! Make this today and hang onto summer for just a little bit longer!!
Grilled Eggplant, Portobello and Fresh Mozzarella Salad
Makes 4-6 servings
Prep Time: Under 30 minutes hands-on time (plus a little more time to let the veggies cool before you toss them into a salad)
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 garlic clove, minced
- 1/4 cup chopped fresh parsley
- 1 medium eggplant, sliced into 1/2 inch rounds
- 3-4 portobello mushrooms, stems removed, caps cleaned out
- Salt and black pepper to taste
- 1/2 pound fresh mozzarella, cubed
1. Prepare a hot fire on the barbecue or heat a grill pan over medium-high heat inside.
2. In a small bowl, mix together the oil, vinegar, garlic and parsley. Place the mushrooms and eggplant slices on a tray and brush with the oil mixture on both sides. Season with the salt and pepper.
3. Grill the eggplant for 3-4 minutes per side, until it's tender and golden with nice grill marks. Grill the mushrooms for 2-3 minutes per side, until they have shrunk and wilted a little, but are still firm. Remove from the grill and let cool to room temperature, about 30 minutes.
4. Chop the eggplant and mushrooms into ½ inch thick slices and place them in a medium bowl. Add the cubed mozzarella and toss. Taste and add more salt and pepper if necessary. Serve salad at room temperature.
5. Leftovers of this are great too! Store in an airtight container in the fridge for 2-3 days.
Note: Recipe adapted from Fresh Every Day by Sara Foster. I subbed in parsley for the basil because I didn't have any on hand.