Teresa's Recipes
Arugula, Grilled Eggplant, and Tomato Salad
Experience a delightful medley of flavors with this refreshing Arugula, Grilled Eggplant, and Tomato Salad. The smoky, charred eggplant perfectly complements the juicy fresh tomatoes and peppery arugula. Drizzled with a homemade garlic-infused balsamic dressing, this salad is not just incredibly delicious, but also packed with nutrients. Originating from the sunny climes of the Mediterranean, this salad brings a taste of summer to your table at any time of the year.
Ingredients
- to taste Salt
- to taste Pepper
- 2 cloves, minced Garlic
- 1/4 cup Balsamic vinegar
- 1/2 cup, divided Olive oil
- 4 cups Arugula
- 2 large, sliced Tomatoes
- 1 large, sliced into 1/2 inch rounds Eggplant
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 250
- Fat: 18g
- Carbs: 20g
- Protein: 3g
- Sodium: 150mg
- Sugar: 13g
Instructions
- Preheat the grill to medium-high heat.
- Brush both sides of the eggplant slices with 1/4 cup of olive oil and season with salt and pepper.
- Grill the eggplant for 3-4 minutes per side, until it's tender and lightly charred. Once done, set it aside to cool.
- While the eggplant is grilling, prepare the dressing. In a small bowl, whisk together the balsamic vinegar, minced garlic, and remaining 1/4 cup of olive oil until well combined.
- In a large salad bowl, combine the arugula, grilled eggplant, and sliced tomatoes.
- Drizzle the balsamic dressing over the salad and gently toss to coat all the ingredients evenly.
- Season with additional salt and pepper, if desired. You can also add a sprinkle of feta or goat cheese for an extra burst of flavor.
- Serve the salad immediately for the freshest taste. Enjoy this vibrant, healthful dish!