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Grilled Eggplant Parmesan Salad

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Grilled Eggplant Parmesan Salad

Ingredients

  • 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)
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Published 2014-09-09 12:31:29 (2 years ago).

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