Grilled Eggplant, Pear and Pecorino Salad

I cook a lot for two but sometimes the house is quiet when my partner is away for work. Instead of dwelling on the empty side of the couch, I use that time to experiment in the kitchen and enjoy a solo dinner. This grilled eggplant, pear and Pecorino salad is one of those recipes that feels elegant and composed but comes together easily. It’s a great option for a light dinner, an attractive starter for guests, or a seasonal side dish.

Why this salad works

The combination of smoky grilled eggplant, caramelized pears, crunchy toasted walnuts and salty Pecorino creates a balanced mix of textures and flavors. A bright red wine vinegar vinaigrette and a touch of honey unify the elements without overpowering them. The dish is simple to assemble but makes a striking presentation on a large platter.

Ingredients (Serves 4–6)

• 1/3 cup walnuts
• 1 medium eggplant, peeled and sliced lengthwise about 1/4 inch thick
• 4 tablespoons olive oil, divided
• Pinch of salt and freshly ground black pepper
• 1 tablespoon unsalted butter
• 2 Bosc pears—peeled, cored and sliced lengthwise about 1/4 inch thick
• 1 tablespoon brandy
• 1 garlic clove, minced
• 1 1/2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1 tablespoon honey
• Thin shavings of Pecorino Romano cheese, to taste

Preparation

1. Toast the walnuts in a small pan over medium-low heat for about 5 minutes, until lightly browned and fragrant. Remove from heat, let cool, then coarsely chop.
2. Preheat a grill or a grill pan until hot. Brush the eggplant slices with 1–2 tablespoons of olive oil and season both sides with salt and pepper. Grill over medium-high heat until tender and grill marks appear, about 3–4 minutes per side depending on thickness.
3. In a large skillet over medium heat, melt the butter. Add the pear slices and cook just until they begin to soften, about 2–3 minutes. Add the brandy, briefly toss to coat, then remove the pan from the heat to stop the cooking and preserve the pear shape.
4. Make the vinaigrette: whisk together the remaining olive oil (about 3 tablespoons), minced garlic, red wine vinegar, 1 tablespoon chopped parsley and half a tablespoon chopped chives. Season to taste with salt and pepper.
5. Arrange the grilled eggplant slices on a large platter. Drizzle the vinaigrette over the eggplant. Layer the pear slices on top and lightly drizzle the pears with honey. Scatter the chopped toasted walnuts, Pecorino shavings, and the remaining parsley and chives over the salad. Serve immediately.

Serving suggestions and tips

This salad is best served right away while the textures are fresh—the eggplant still tender, the pears slightly warm from the pan, and the Pecorino at its most flavorful. You can serve it as a vegetarian main course with crusty bread or pair it with grilled chicken or fish for a heartier meal. For added color and aroma, finish with a few microgreens or a light drizzle of extra-virgin olive oil just before serving.

Variations and substitutions

If you don’t have Pecorino, a good-quality Parmesan can work in a pinch. Substitute toasted almonds or pecans for the walnuts if preferred. For a non-alcoholic option, omit the brandy and deglaze the pears with a splash of orange juice or apple cider.

Storage

This salad does not keep well as leftovers—the eggplant can become mushy and the pears lose their texture. It’s best enjoyed the day it’s made. If you must store leftovers, keep dressing and solids separate and refrigerate for no more than one day; reassemble just before serving.

Recipe adapted from Food and Wine.