Grilled eggplant Antipasto Salad

Posted by francis keyser Monday, October 29, 2012
Taste Level: VGR
Cost: $20 and over
Serves: 6
Prep Time: 15-20 min.
Cook Time: 15-20 min.
Difficulty: 1

For our Fall-B-Q I had planned to do a complete Italian menu all on the grill.  Then I realized how hard it was going to be to feed 20 in a timely manner with that menu.  So I switched to steaks and that was that.  This Grilled eggplant Antipasto Salad was one of the ideas I had for the Italian menu and I decided why not make it before it gets to cold out to grill comfortably.  We enjoyed it on the porch with a couple glasses of wine.  It was really delicious and the neighbor asked me what in the heck I was grilling earlier that smelled so good.  SALAMI I yelled over at the fence to him.  He had never heard of anyone grilling salami.  I told him it is one of the best ways to have it.  I did not however share any of our antipasto with the neighbors...  Shame on me but hurray for our tummies!  Enjoy!

Ingredients:
Antipasto
1/2 eggplant (sliced into 1/4-1/2 inch rounds)
1/2 Japanese eggplant (sliced into 1/4-1/2 inch strips)
6 oz Columbia salami (sliced in half)
2 Italian peppers (seeded, chopped)
8 oz baby bocconcini (small mozzarella balls)
6 large garlic cloves (diced)
2 large shallots (diced)
1/2 cup basil leaves (chopped)
(olive oil to rub eggplant with)

Dressing
3/4 cup fire roasted tomatoes
2 tbsp volcanic lemon juice
2 tbsp white truffle oil
1 tbsp red pepper flakes
2 tbsp fresh thyme (diced)
2 tbsp fresh oregano (diced)
2 tbsp fresh rosemary (diced)
fresh crack pepper (to taste)
Kosher salt (to taste)

Garnish
Parmesan shavings
Whole Basil leaves

Dressing
Mix all ingredients in a small mixing bowl and sit to side until needed.

Antipasto
Pre-heat grill to medium heat.

Rub about 1/2 tsp of olive oil over each slice of eggplant.  Place eggplant and salami on grill and cook for 4 minutes.  Flip eggplant and salami over and continue to cook for 4-5 minutes or until eggplant begins to dry out (you do not want it completely dry.) Let eggplant and salami cool for 3-4 minutes and then chop and add to large salad bowl.  Add the remaining antipasto ingredients and then toss by hand until even.

Pour dressing over antipasto and toss by hand until even.  Garnish with fresh Parmesan shavings and fresh basil and enjoy!

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