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Archive for May 1st, 2009

Mixed Greens with Grilled Eggplant and a Balsamic Reduction

 

Sauce

1 Bottle of Balsamic Vinegar
¼ cup of Sugar

In a small saucepan combine vinegar and sugar and bring to a boil.  Boil until sauce is reduced by half.  Pour into a squeeze bottle and refrigerate until chilled.

 

Salad

1 Medium Eggplant
1 ball of fresh mozzarella
1 large package Spring Mix Greens
Edible Flowers
Olive Oil
Salt and Pepper

Preheat broiler on your oven.  Slice eggplant into ¼ inch slices.  Brush lightly with olive oil. Add salt and pepper to taste and grill until tender.  Set aside and top with a slice of fresh mozzarella cheese.  Broil until cheese is melted and starts to bubble and brown.  Remove from oven and allow to cool.

On a plate arrange mixed greens and flowers and top with a slice of eggplant.  Dress lightly with the balsamic reduction and enjoy.

For a heartier meal, add slice grilled or breaded and pan-fried chicken to the salad.

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