5 from 3 votes
Eggplant Salad with Heirloom Tomatoes and Arugula
This eggplant salad recipe couldn't be easier. Just top some fresh, grilled eggplant with vibrant heirloom tomatoes, arugula and some micro greens.
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Servings:
4
Calories:
331 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 2 eggplant
- 4 cups arugula
- 2-3 cups heirloom tomato cherry tomato sized, small
- 1 cup microgreens
- 1/2 cup feta cheese crumbled
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp olive oil (to grill the eggplant)
- salt
- black pepper
Instructions
- Slice your eggplant into 1/2 inch slices and lightly oil both sides. Heat a grill or grill pan to medium-high heat and place the eggplant slices on the grill. Cook for approximately 1-2 minutes each side.
- Slice your tomatoes in half and divide between 4 plates. Add your eggplant from the grill. Top with arugula, micro greens and feta.
- In a separate dish, mix together the olive oil and balsamic vinegar and drizzle on the salad. Season with salt and pepper.
Cup of Yum
Nutrition Information
Calories
331kcal
(17%)
Carbohydrates
20g
(7%)
Protein
6g
(12%)
Fat
26g
(40%)
Saturated Fat
5g
(25%)
Cholesterol
16mg
(5%)
Sodium
227mg
(9%)
Potassium
804mg
(17%)
Fiber
8g
(32%)
Sugar
13g
(26%)
Vitamin A
1240IU
(25%)
Vitamin C
18.9mg
(21%)
Calcium
159mg
(16%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 331
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 16mg | 5% |
| Sodium | 227mg | 9% |
| Potassium | 804mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 1240IU | 25% |
| Vitamin C | 18.9mg | 21% |
| Calcium | 159mg | 16% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.