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.
Something I always strive for is a lot of color on my plate. Why? Because a food’s color corresponds to different vitamins and nutrients, straight from the source – mother nature! Which is waaaay better than trying to get the same thing though supplements.
Now, I’ll be honest. I don’t always excel at this (I’m a real person, just like you!)…but I do my best. Thankfully, spring and summer weather tends to make it easier on us as we crave light, refreshing meals. Like salads…piled high with veggies!
And this eggplant salad couldn’t be easier. In fact, the hardest thing here is throwing a few slices of eggplant on a grill – easy peasy. And while that eggplant is grilling you simply slice up a few tomatoes and grab a handful of arugula and micro greens. The cheese of course is optional, but I personally love a little sprinkle of cheese on my salads.
So what do you end up with? A powerhouse eggplant salad full of lycopene, beta carotene, potassium, vitamin C and fiber. A veritable energy booster. Which just so happens to also be pretty. Love that!
- Slice your eggplant into ½ 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.
- Slice your tomatoes in half and divide between 4 plates. Add your eggplant from the grill. Top with arugula, micro greens and feta.
- In a separate dish, mix together the olive oil and balsamic vinegar and drizzle on the salad. Season with salt and pepper.
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