This isn’t an ordinary every day salad. The grilled flavors of the lightly charred eggplant helps to highlight the sweetness of the black figs.
Fresh blackberries foster a succulent, soft, and deliciously yummy juicy taste and that’s why you’ll love making Blackberry Mojito Tea Lemonade
Grilled Figs & Eggplant Salad with Blackberry Fig Dressing
6 black figs, stemmed, cut in half
1 small eggplant, sliced
1 cup fresh blackberries
3 tablespoons extra virgin olive oil
1/2 teaspoon Himalayan salt
4 cups mix tender leafy greens
1/2 cup goat cheese
1/3 cup pecan pieces
Homemade Blackberry Fig Dressing
Make The Dressing
1 pint fresh blackberries
3 figs, ripe, skin removed
3/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon raw honey
1/2 cup extra virgin olive oil
salt and pepper to taste
In a saucepan over medium heat, cook the blackberries, figs and 1/2 cup of the balsamic vinegar until the fruit has broken down completely (about 15 minutes).
Stir often and use the back of your spoon to mash the berries and figs as they cook down. Set aside to cool.
Pour the fruit mixture, remaining balsamic vinegar, mustard, and honey into the bowl of a food processor. Process until the ingredients form a smooth, thick puree.
Drizzle in the olive oil as the food processor is running. Add oil until the dressing reaches your desired consistency.
Taste and add salt and pepper as necessary.
Chill dressing in the refrigerator until ready to serve (makes about 1 1/2 cup dressing)
Assembling The Salad
The eggplant used in this recipe is a long narrow purple and white Asian eggplant.
Slice the eggplant into 1 inch slices, and cut the figs into two.
In a large mixing bowl, add the oil, salt, and slice produce and toss until coated.
Next place a piece of tin foil on to a BBQ grill, and heat grill until hot.
Place figs and eggplant on to hot grill, and turn after 2 minuets.
After turning you should hear the figs make a pop noise (skins are bursting slightly), about 1 minute, then remove from grill and set aside.
Next, plate two hand fulls of leafy greens. Top with grilled eggplant, figs and blackberries.
Next sprinkle on goat cheese and pecans. Splash 3 to 5 tablespoons of the Blackberry and Fig dressing (about 1/4 cup or 2 ounce).
If you love figs, then you love the deliciously yummy flavors of Roasted Sweet Potatoes And Figs.
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