Eggplant Salad in Parmesan Cups

Name: Eggplant Salad in Parmesan Cups
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 567 grams eggplant, cut into 1 1/2-inch cubes; 946 milliliters ounces mesclun greens; 118 milliliters extra-virgin olive oil, plus more for brushing; 237 milliliters freshly grated Parmesan cheese; 4 servings Salt and freshly ground pepper; 3 scallions, thinly sliced crosswise; 237 milliliters red and yellow cherry tomatoes, halved

You can never have too many side dish recipes, so give Eggplant Salad in Parmesan Cups a try. This gluten free and primal recipe serves 4. One portion of this dish contains approximately 11g of protein, 34g of fat, and a total of 391 calories. A mixture of balsamic vinegar, cherry tomatoes, scallions, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Preheat the oven to 35

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Oven

In a large skillet, heat 2 tablespoons of the olive oil until shimmering.

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Olive Oil

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Frying Pan

Add half of the eggplant in a single layer, season with salt and pepper and cook over moderate heat, undisturbed, until browned on the bottom, about 3 minutes. Stir, cover and cook until the eggplant is tender, about 5 minutes longer. Scrape the eggplant onto a large plate and repeat with 2 more tablespoons of the olive oil and the remaining eggplant.

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Salt And Pepper

Olive Oil

Eggplant

Lightly oil a large rimmed nonstick baking sheet.

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Cooking Oil

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Baking Sheet

Sprinkle 1/4 cup of the Parmesan cheese into a 6-inch round on each side of the baking sheet.

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Parmesan

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Baking Sheet

Bake for about 3 minutes, until the Parmesan is melted and golden brown.

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Parmesan

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Oven

Let the cheese rounds cool for about 30 seconds to firm up. With a spatula, carefully lift each round off the baking sheet and drape it over an inverted 4-inch-wide bowl.

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Cheese

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Baking Sheet

Spatula

Bowl

Let the cheese stand until cooled and crisp, about 2 minutes. Repeat with the remaining Parmesan to make 2 more cheese cups.

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Parmesan

Cheese

In a small bowl, whisk the remaining 1/4 cup of olive oil with the vinegar and season with salt and pepper. In a large bowl, toss the mesclun, scallions, tomatoes and cooked eggplant with the dressing. Carefully spoon the salad into the Parmesan cups and serve at once.

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Salt And Pepper

Olive Oil

Green Onions