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Arugula Eggplant Salad with Balsamic Vinaigrette

  • prep time 0 min
  • total time 0 min
  • serves 4
2 Ratings
Arugula Eggplant Salad with Balsamic Vinaigrette

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Sharp peppery arugula meets rich buttery eggplant and vibrant roast tomatoes in this wonderful salad.

Michael Smith Courtesy of:
Michael Smith Chef at Home

Dinner, Quick and Easy, Appetizer, Vegetables, North American, Bake, Side, Salad, Vegetarian, Lunch, Tomatoes


Directions for: Arugula Eggplant Salad with Balsamic Vinaigrette

Ingredients

For the Salad:

A large eggplant

A few splashes of olive oil

A few large handfuls of arugula

A handful of oven dried tomatoes

A sprinkle or two of salt and pepper

For the Vinaigrette:

1 cup of extra virgin olive oil

½ cup of balsamic vinegar

½ cup of honey

A few heaping spoonfuls of fennel seeds

A heaping spoonful of Dijon mustard

A sprinkle or two of salt and pepper

Directions

For the Salad:

1. Preheat your oven to 400 degrees F. Meanwhile, cut the eggplant into eight or nine thick slices. Lay them on a baking pan and generously brush each one with lots of olive oil. Lightly season them with salt and pepper and bake until they begin to turn golden brown, about twenty minutes. Let them rest until they’re cool enough to handle then cut each into quarters.

2. Toss the eggplant with the arugula, tomatoes and a generous splash of the vinaigrette.

For the Vinaigrette:

1. Briefly pulse the fennel seeds in a coffee grinder, spice grinder or food processor. Don’t turn them into a powder; leave them a bit rustic.

2. Mix everything together until a smooth vinaigrette forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!

See more: Dinner, Quick and Easy, Appetizer, Vegetables, North American, Bake, Side, Salad, Vegetarian, Lunch, Tomatoes