Eggplant Salad with Tomato and Goat Cheese
Tender, grilled eggplant helps make this light summer salad feel like a meal. The balsamic dressing adds so much depth and a burst of bright flavor. —Susan Leiser, Hammonton, New Jersey
Total TimePrep: 25 min. Grill: 10 min.
- 1 large eggplant, cut into 8 slices
- 1/4 cup extra virgin olive oil, divided
- 1-1/4 teaspoons salt, divided
- 1/2 teaspoon pepper, divided
- 4 plum tomatoes, chopped
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 4 teaspoons balsamic vinegar
- 4 cups fresh arugula or baby spinach
- 1/2 cup crumbled goat cheese
- Brush both sides of eggplant with 2 tablespoons oil. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Broil eggplant 3-4 inches from heat or grill, covered, over medium heat, until tender, 4-5 minutes per side.
- Meanwhile, in a small bowl, combine tomatoes, onion, basil, parsley, vinegar, 1 tablespoon oil and remaining salt and pepper. Toss arugula with remaining oil and divide among eight plates. Top each with eggplant, tomato mixture, and goat cheese.
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Nutrition Facts1 serving: 115 calories, 9g fat (2g saturated fat), 9mg cholesterol, 410mg sodium, 8g carbohydrate (5g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 vegetable.
Originally published as Summer Eggplant Salad in Simple & Delicious June/July 2018
Oct 18, 2018
Great flavor and so easy. The only thing I changed was to use sweet yellow onion instead of red onion. We’ll make this frequently and also try it using portobello mushrooms as suggested.