Grilled Eggplant, Cherry Tomato and Romaine Toss

(Asparagus to Zucchini)

 

1 tsp. minced garlic

2 T. red wine vinegar

freshly ground black pepper

12 cherry tomatoes, halved

sal1 eggplant (1-1 lb)

1 egg white

2 T. chopped fresh thyme or basil

-1/2 c. freshly grated Parmesan

 large head romaine lettuce

about 5 T. olive oil, divided

 

To make dressing: mash garlic with tsp. salt to make a paste.  Combine with thyme or basil, vinegar and egg white.  Whisk in 4 T. olive oil and season with pepper. 

 

Heat coals on outdoor grill.  Slice off a 3-inch piece of skin from two opposite sides of the eggplant (this will create a flat edge for grilling).  Cut eggplant lengthwise into 4 thick wedges.  Brush each with olive oil and grill until tender, 3-5 minutes per side.  Cool to room temperature and slice into 3-inch strips. 

 

Chop, clean and dry lettuce.  Toss lettuce, eggplant, tomatoes, cheese and dressing in large bowl.  Season with additional salt and pepper to taste.  Four servings.