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Charred Eggplant with Shredded Salad

These sweet, yet smoky eggplant wedges are topped with tangy goat cheese, crunchy lettuces, and nutty pignoli.


2 Markon First Crop Eggplants, chopped into large pieces

1/4 C olive oil

1 tsp. kosher salt

1 tsp. smoked paprika

1/4 tsp. black pepper

4 C Ready-Set-Serve Romaine, Cabbage, and Kale Blend

1/2 C goat cheese, crumbled

1/2 C pignoli (pine nuts), toasted

1/4 C white wine vinaigrette


Toss skin-on eggplant with olive oil; season with salt, paprika, and pepper.

Char eggplant on a large grill pan, cut sides down until they begin to blacken (flipping pieces periodically) and inside flesh is tender.

While grilling, toss lettuce with goat cheese, pignoli, and white wine vinaigrette.

Serve warm wedges topped with lettuce mixture.