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Grilled Eggplant Parmesan Salad
http://www.chow.com/recipes/30444-grilled-eggplant-parmesan-salad
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Ingredients
categorized
original
6 tablespoons olive oil
1/4 cup red wine vinegar
1 tablespoon minced shallots
1 1/2 teaspoons coarsely chopped fresh oregano leaves
Kosher salt
Freshly ground black pepper
8 ounces (about 1/2 loaf) crusty Italian or French bread, cut crosswise into 1/2-inch-thick slices
6 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1 medium garlic clove, peeled
13 to 15 (10-inch) wooden or metal skewers (soak the wooden skewers in warm water for at least 30 minutes to avoid burning on the grill)
10 ounces cherry tomatoes
1 pound eggplant (about 1 medium), trimmed and cut into 1-inch cubes
8 ounces fresh mozzarella, cut into 1/2-inch cubes
15 medium fresh basil leaves, torn into small pieces
1 1/2 ounces Parmesan cheese, shaved with a vegetable peeler and crumbled (about 1/2 cup)
Ingredients
categorized
original
Produce
Basil, medium fresh leaves
(
15
)
Cherry tomatoes
(
10
ounces
)
Eggplant
(
1
pound
)
Oregano, fresh leaves
(
1 1/2
teaspoons
)
Shallots
(
1
tablespoon
)
Condiments
Red wine vinegar
(
1/4
cup
)
Cooking & Baking
Black pepper, Freshly ground
(
2
)
Garlic clove, medium
(
1
)
Kosher salt
(
2
)
Olive oil
(
12
tablespoons
)
Bread & Baked Goods
Italian or french bread, crusty
(
8
ounces
)
Dairy
Mozzarella, fresh
(
8
ounces
)
Parmesan cheese
(
1 1/2
ounces
)
Other
13 to 15 (10-inch) wooden or metal skewers (soak the wooden skewers in warm water for at least 30 minutes to avoid burning on the grill)
Preparation
Read recipe preparation on
chow.com
Chow
www.chow.com
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Social Stats
51.6
Rating
1-100
11
Tweets
25
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Views
156
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Recipe Stats
Published August 9, 2012 (6 months ago).
74 people saved this recipe.
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