Grilled Eggplant and Manchego Cheese Salad with Fresh Basil and Balsamic-Black Pepper Glaze

1. 1

   Put vinegar in a medium saucepan over high heat, bring to a boil and reduce until thick and syrupy.

2. 2

   Stir in the honey and coarsely ground black pepper and transfer to a bowl.

3. 3

   Can be made 1 day in advance and refrigerated and brought to room temperature before using.

4. 4

   Heat the grill to high.

5. 5

   Brush both sides of the eggplant with oil and season with salt and pepper.

6. 6

   Place the eggplant on the grill and grill until golden brown and slightly charred, about 4 minutes.

7. 7

   Turn over and continue grilling until just cooked through, 4 to 5 minutes longer.

8. 8

   Transfer 8 slices of the eggplant to a flat surface and top each slice with a slice of cheese and 2 basil leaves and season with salt and pepper.

9. 9

   Repeat, making 4 stacks, each with 3 slices of eggplant and 2 slices of cheese.

10. 10

    Carefully return the stacks to the grill and grill for 2 minutes, or until the cheese is slightly melted.

11. 11

    Remove the stacks to a large dinner plate and drizzle with some of the balsamic-black pepper glaze.

12. 12

    Garnish with some of the chopped basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.