Grilled Eggplant and Fresh Mozzarella Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 347
- Total Fat
- 22
- Saturated Fat
- 10
- Carbohydrates
- 22
- Dietary Fiber
- 9
- Sugar
- 13
- Protein
- 19
- Cholesterol
- 55
- Sodium
- 918
- Total: 30 min
- Active: 25 min
Ingredients
2 medium globe eggplants
Kosher salt and freshly cracked black pepper
Olive oil, for drizzling
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
2 cups arugula
2 cups fresh mozzarella large dice (you can tear instead of dice)
1 small red onion, thinly sliced
Directions
- Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Peel the eggplants and slice into 1/2-inch-thick rings. Sprinkle with salt and pepper and drizzle with olive oil on both sides. Place on the direct-heat side of the grill and char, cooking until softened, about 2 minutes per side. Remove to a cutting board and cut each slice into quarters.
- In a small bowl, whisk together the red wine vinegar, Dijon and honey. Drizzle in 1/2 cup of olive oil and season with salt and pepper. In a large bowl, combine the arugula, mozzarella, onion and eggplant. Dress with the vinaigrette and serve!