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Mixed Greens with Grilled Eggplant and a Balsamic Reduction
Submitted by willowtreecreek on July 14, 2009 in Main Dish Salads, Salads
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- FOR SAUCE
- 1 bottle Balsamic Vinegar
- ¼ cups Sugar
- For Salad
- 1 whole Eggplant, Medium
- 1 package Fresh Mozzarella
- 1 package Spring Greens
- Olive Oil
- Salt And Pepper, to taste
- Chicken (optional)
Preparation Instructions
Dressing:
In a small saucepan combine vinegar and sugar and bring to a boil. Boil until sauce is reduced by half. Pour into a squeeze bottle and refrigerate until chilled.
Salad:
Preheat broiler on your oven. Slice eggplant into ¼ inch slices. Brush lightly with olive oil. Add salt and pepper to taste and grill until tender on a grill pan or an outdoor grill. Set aside and top with a slice of fresh mozzarella cheese. Broil until cheese is melted and starts to bubble and brown. Remove from oven and allow to cool.
On a plate arrange mixed greens and flowers and top with a slice of eggplant. Dress lightly with the balsamic reduction and enjoy.
For a heartier meal, add slice grilled or breaded and pan-fried chicken to the salad.
