Grilled Mediterranean Eggplant & Tomato Salad

1. 1

   Brush eggplant with 2 tablespoons oil; sprinkle with thyme and oregano. Grill, covered, over medium heat 3-4 minutes on each side or until tender. When cool enough to handle, cut into bite-size pieces.

2. 2

   Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender. Add garlic, salt and pepper; cook 1 minute longer. Add wine to pan; cook, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is almost evaporated.

3. 3

   In a large bowl, combine eggplant, mushroom mixture, tomatoes, parsley and vinegar. Add cheese; toss to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.