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Cooking for Salud!: Grilled/Roasted Eggplant Salad with Orange White Balsamic Vinaigrette

Cooking for Salud! Grilled/Roasted Eggplant Salad with Orange White Balsamic Vinaigrette created by Chef Joe Pastry
Print Recipe
Course Main Course, Salad, Side Dish

Equipment

  • oven or grill
  • Blender

Ingredients
  

  • For Eggplant Salad
  • 1 eggplant sliced into 1/2" rounds
  • 1 1/2 cups arugula
  • 1 1/2 cups spinach
  • 1/4 red onion sliced very thin
  • 1/4 cup parsley
  • 10 cherry tomatoes cut in half length-wise
  • Orange White Balsamic Vinaigrette, to coat (see recipe)
  • For Vinaigrette
  • 1 1/2 cups olive oil
  • 1 orange zested
  • 1/4 cup fresh orange juice
  • 1/4 cup white balsamic vinegar
  • 2 cloves garlic
  • 1 tbsp chopped shallots
  • 1/4 tsp nutmeg
  • salt and pepper to taste

Instructions
 

  • Directions for Eggplant Salad
  • If roasting eggplant, preheat oven to 350˚. If grilling eggplant, preheat grill to medium heat.
  • Toss eggplant in olive oil and salt and pepper. Grill or roast until tender and set aside to cool.
  • Place all other ingredients in a bowl and toss with just enough vinaigrette to coat the greens.
  • Place 1 slice (2 if small slices) of eggplant on a plate and top with salad mixture. Enjoy!
  • Directions for Vinaigrette
  • Please all ingredients in a blender and blend until smooth and creamy.
Keyword balsamic vinaigrette, eggplant, orange white balsamic vinaigrette, salad