Save on Pinterest

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 Time
    Prep: 25 min. Grill: 10 min.
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • 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 8 plates. Top each with eggplant, tomato mixture and goat cheese.

Test Kitchen tips
  • Try this salad with portobello mushrooms instead of eggplant.
  • Serve with toasted flatbread or pita chips.
  • Nutrition Facts
    1 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.

    Recommended Video

    Reviews

    Click stars to rate
    Average Rating:
    • michelemary
      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.