American•healthy
Eggplant Salad with Heirloom Tomatoes and Arugula
This eggplant salad recipe couldn't be easier. Just top some fresh, grilled eggplant with vibrant heirloom tomatoes, arugula and some micro greens.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 eggplants
- 4 cups arugula
- 2-3 cups small heirloom tomatoes (cherry tomato sized)
- 1 cup micro greens
- 1/2 cup crumbled feta
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp olive oil ((to grill the eggplant))
- salt and pepper
Instructions
- 1
Slice your eggplant into 1/2 inch slices and lightly oil both sides. Heat a grill or grill pan to medium-high heat and place the eggplant slices on the grill. Cook for approximately 1-2 minutes each side.
- 2
Slice your tomatoes in half and divide between 4 plates. Add your eggplant from the grill. Top with arugula, micro greens and feta.
- 3
In a separate dish, mix together the olive oil and balsamic vinegar and drizzle on the salad. Season with salt and pepper.