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
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
Reviews
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.