Grilled Eggplant and Arugula Salad

Serves: 2
Prep Time: 30 minutes
Cook Time: 20 minutes
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1 medium sized eggplant, washed and sliced in 1/2 inch slices

1/2 teaspoon Italian herbs

5 oz. arugula greens

2 medium tomatoes, washed and cut into quarters

1/4 sweet onion, cut in vertical slices

1/4 cup olive oil

Zest of one lemon

2 Tablespoons lemon juice

1 teaspoon sugar

Salt and fresh ground pepper

Pre-heat grill to medium heat.

Brush each side of the eggplant slices with olive oil. Sprinkle with Italian herbs and salt and pepper. Place on grill for 3-5 minutes. Turnover and grill an additional 3-5 minutes or until tender. Remove from grill and set aside.

Divide the greens between two dinner plates. Place eggplant, tomatoes and onion slices on each salad.

In a small jar, add olive, zest, lemon juice and sugar. Shake vigorously. Season with salt and pepper. Divide between the two salads.

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