Grilled Eggplant and Tomato Salad

• 4 oz. aged Manchego cheese, finely grated
• 2 Tbsp. Italian parsley, finely sliced
• 1 lemon, zested
• 2 cups canola oil
• 10 cloves garlic
• ½ cup sherry vinegar
• 1 Tbsp. Keen's mustard powder
• 3 Adagio™ Baby Eggplants, sliced into discs
• 4 Virtuoso™ Beefsteak Tomatoes, sliced into discs
• 4 leaves Delicato™ Butter Lettuce
• cracked black pepper
• kosher salt

Instructions:

1. Combine cheese with parsley, lemon and pepper, set aside and keep at room temperature.
2. In a small pot start simmering canola oil with 10 cloves of garlic over medium heat. After 12-15 minutes remove from heat and let cool, garlic should be golden brown and translucent. Strain and keep the oil. Place garlic cloves in a small dish at room temp or refrigerate if not using right away.
3. In a bowl whisk 2 cups garlic oil, with sherry vinegar and Keens mustard powder. Set aside.
4. Pre-heat and clean the grill, barbecue or griddle.
5. Slice the Adagio™ eggplant into discs approximately ½ inch think. Brush with remaining garlic oil and season with salt and pepper. Grill until tender on both sides (approximately 3 minutes per side) over medium/high heat. Remove and let cool.
6. Slice Virtuoso™ tomatoes into discs, layer with Adagio™ eggplant.
7. Pour on garlic dressing, add garlic cloves and garnish with Manchego cheese/parsley mixture.
8. Serve with some Delicato™ butter lettuce or Romaine hearts and some crusty bread!