Eggplant Salad in Parmesan Cups
Foodandwine.com
Foodandwine.com
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Ingredients

  • 1/2 cup extra-virgin olive oil, plus more for brushing
  • One 1 1/4-pound eggplant, cut into 1 1/2-inch cubes
  • Salt and freshly ground pepper
  • 1 cup freshly grated Parmesan cheese
  • 1 tablespoon balsamic vinegar
  • 2 ounces mesclun greens (4 cups)
  • 3 scallions, thinly sliced crosswise
  • 1 cup red and yellow cherry tomatoes, halved

Instructions

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