Grilled Eggplant and Manchego Salad with Sherry Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Smoky grilled eggplant paired with nutty Manchego cheese and a zesty sherry vinaigrette creates a refreshing Spanish-inspired salad. This spanish (vegetarian) ready in about 25 minutes pairs medium eggplant, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Spanish cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill or grill pan to medium-high heat. Brush 1/2 of the 4 tbsp olive oil evenly on 1 sliced medium eggplant and season both sides with salt and black pepper.
  2. Step 2: Grill the eggplant slices for 4 minutes per side until tender and marked with grill lines, then set aside to cool slightly.
  3. Step 3: In a small bowl, whisk together the remaining 2 tbsp olive oil, 2 tbsp sherry vinegar, 1 tsp Dijon mustard, 1 tsp honey, and 1 minced garlic clove until emulsified.
  4. Step 4: On a serving platter, arrange 4 cups baby arugula and top with the grilled eggplant rounds.
  5. Step 5: Scatter 100 g shaved Manchego cheese over the salad and drizzle the sherry vinaigrette evenly on top before serving.

Frequently asked questions

How long does Grilled Eggplant and Manchego Salad with Sherry Vinaigrette take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Eggplant and Manchego Salad with Sherry Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium eggplant from drying out.

Can I substitute ingredients in Grilled Eggplant and Manchego Salad with Sherry Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Eggplant and Manchego Salad with Sherry Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Grilled Eggplant and Manchego Salad with Sherry Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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