For this recipe, you may use Hungarian paprika if there aren’t any smoked ones available. Grilling would define the smoke flavor for the salad.

INGREDIENTS

* 2 small eggplants, (about 1 pound total)
* 3/4 teaspoon kosher salt, divided
* Olive oil cooking spray
* 1/4 cup extra-virgin olive oil
* 1 tablespoon sherry vinegar
* 1 small plum tomato, diced
* 1 small clove garlic, chopped
* 1 1/2 teaspoons smoked paprika
* 3 cups mixed baby salad greens
* 2 ounces Manchego cheese, cut into thin curls with a vegetable peeler

• Set grill to moderate settings.
• Run a vegetable peeler down its length to cut it into stripes. Repear the same to an inch interval. Cut the eggplants into 1/3 x
• 1/2-inch thick rounds. Set them over a baking sheet and lightly sprinkle it with half teaspoon of salt. Leave it to stand for 5 minutes.
• Pat the eggplant slices with paper towels and coat with an even spray of olive oik cooking spray. Cook the eggplant over the grill and cook for about 11 minutes, turning halfway through or until evenly browned.
• Combine oil, vinegar, tomato, garlic, paprika and the remaining 1/4 teaspoon salt in a blender.
• Add half of the vinaigrette with the salad greens in a moderate sized bowl and toss. Set the eggplant slices over 6 salad plates.
• Drizzle top with the rest of the vinaigrette. Set the salad greens on top and between each eggplant slices. Sprinkle with cheese curls in top and serve.
• Makes 6 servings.