Eggplant Salad with Feta

  • Total Time: 18 minutes
  • Prep: 10 minutes
  • Cook:8
  • Yield: 4


  • 2 eggplant
  • 4 cups arugula
  • 2-3 c. small heirloom tomatoes
  • 1 c. micro greens
  • 1/2 c. crumbled feta
  • 1/3 c. olive oil
  • 1/4 c. balsamic vinegar
  • olive oil (to grill the eggplant)
  • salt and pepper, to taste


  • Slice your eggplant into ½ 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.