Eggplant Arugula Salad


What you Need :

  • 2 medium eggplant, cut into 1” slices (skin on or peeled)
  • olive oil
  • salt and pepper
  • 1 tablespoon honey
  • Juice from 2 lemons
  • ¼ cup olive oil
  • Salt and pepper
  • 1 pint cherry tomatoes, halved
  • 3 cups fresh arugula
  • ½ cup feta cheese
  • 1-2 tablespoons fresh mint, finely chopped

How to Make It :

Brush eggplant slices with olive oil and season with salt and pepper. Cook on a hot grill for 2 – 3 minutes until golden and grill-marked. Turn slices over and grill second side until golden, grill marked and fork-tender. Remove from grill and cool. Cut into 1” cubes. To make vinaigrette: In a small bowl, whisk honey and lemon juice. Slowly whisk in olive oil. Season with salt and pepper. In a large bowl, mix grilled eggplant, tomatoes, arugula and cheese. Stir in vinaigrette. Garnish with finely chopped mint. Serve immediately. Eggplant salad — Add cubes of grilled eggplant to halved cherry tomatoes, crumbled feta cheese and fresh arugula. Dress with a simple vinaigrette. Season with salt and pepper. Garnish with finely chopped, fresh mint.

Recipe courtesy of Melissa Peterson

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