Tired of the same old green salads?  This recipe should be called the Super Simple Summer Salad! Grilled eggplant, sun-dried (or fresh) tomatoes, fresh basil, red onion, arugula and olive oil = mediterranean magic! I was transported back to my travels in Italy and Greece. Make it today (and devour it tomorrow, as it requires an overnight to really develop the flavour). 

Course Salad, Side Dish
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 to 4, depending on if it's a side or appie.

Ingredients

  • - 1 large eggplant sliced into 1" thick pieces
  • - 4 ounces sun dried tomatoes in olive oil
  • - ¼ cup fresh basil leaves chopped
  • - 3 tablespoons extra virgin olive oil
  • - 4 cups arugula washed and spun dry
  • - ¼ red onion sliced thinly

Instructions

  1. - Preheat grill and cook eggplant 10-15 minutes flipping every few minutes and keeping a close eye to prevent charring (will be on the crisp side).
  2. - Remove eggplant and let sit until cool enough to handle.
  3. - Place tomato (if using sun-dried; if using fresh, wait until right before serving to add), basil and oil in food processor.
  4. - Whiz until coarsely chopped.
  5. - Place in glass or ceramic bowl and stir eggplant in and cover tightly.
  6. - Chill overnight; remove from refrigerator 10 - 15 minutes before serving on top of arugula, with onion on top of that as a starter or add your favorite protein to create a full meal.

Recipe Notes

Recipe credit: www.paleoista.com

*Not suitable for those avoiding nightshades. 

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