Ingredients:

Pesto Dressing

• 1 large garlic clove
• ½ cup firmly packed fresh basil leaves (about one bunch)
• ½ cup olive oil
• ¼ cup parmesan
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Salad

• 2 medium eggplants cut into ¼ by ¼ by 3 inch pieces
• 1/2 to 3/4 tsp. Salt
• 4 Tsp Oil
• 8 ounces Fontina cheese shredded
• 5 small green onions julienne same size as eggplant
• 1 large green pepper, cored, seeded and julienne same size as eggplant
• 1 cup sweet red pepper, cored, seeded and julienne same size as eggplant
• ¼ cup chopped salted cashews
• Fresh basil leaves for garnish

Instructions:

Dressing

1. Puree all ingredients in processor.  Transfer to a jar and refrigerate up to 7 days.

Salad

1. Sprinkle eggplant with salt in a large bowl and mix.  Transfer to a colander and let drain about 30 minutes.
2. Position rack as close to heat as possible and preheat broiler.  Generously oil a large baking sheet.
3. Rinse eggplant under cold water and thoroughly pat dry with paper towels.  Arrange half of eggplant in a single layer on sheet.  Sprinkle lightly with oil and broil until lightly browned, about 3 minutes.  Turn over broil the other side  Transfer eggplant to container with tight fitting lid.  Repeat with remaining eggplant.
4. Add cheese, onion and pepper to eggplant and mix well.  This part of the salad can be prepared ahead to this point and covered and refrigerated up to 2 days.  Pour dressing over eggplant mixture and toss.  Refrigerate overnight and garnish with chopped cashews and basil leaves.

Comments: This is another recipe from the Ma Cuisine Cooking School in Southern California.

Eggplant and Pepper Salad with Pesto Dressing

Eggplant and Pepper Salad with Pesto Dressing

Eggplant and Pepper Salad with Pesto Dressing