Grilled Eggplant Salad with Garlic and Rosemary

Inspired by Rachael Ray

With gardens abundant with eggplant in the late summer, this recipe can help you enjoy this much-maligned nightshade. Eggplant is rich in a phytonutrient called nasunin, which has been shown to protect brain cell membranes from damage. Eggplant also features phenolic anti-oxidant compounds which support heart health and are cancer-preventive. 

Ingredients

  • 2 eggplants, sliced into 1/4 inch slices
  • 3 heirloom tomatoes, sliced into rounds
  • 1 pound fresh mozzarella, sliced into rounds
  • 3 cups arugula (or other mixed lettuce greens)
  • 1/2 cup basil leaves
  • 1/2 cup extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon rosemary sprigs, minced
  • Sea salt and pepper to taste

Instructions

  1. Sprinkle eggplant slices with salt and let sit on a towel or colander for 15 minutes to sweat.
  2. Heat a grill pan over medium heat. Warm oil, garlic and rosemary in a saucepan over low heat.
  3. Brush eggplant slices with oil mixture on both sides and cook on grill pan 2-3 minutes per side. Let cool on a plate.
  4. Spread arugula on a large, flat serving dish. Layer eggplant, tomato, basil and mozzarella on top in any design you like. Drizzle remaining oil over entirety of plate. 

Note: In this photo, I also added a bit of prosciutto to the top of the salad for my son's birthday celebration as prosciutto is one of his favorite foods. It was indeed a tasty addition!  

Also note: If you avoid dairy, you can substitute zucchini slices and brush and grill slices alongside the eggplant. 

 

 

 

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Amy Jackson Rind

Amy Rind works with busy women to reclaim their lives from the health burdens of stress, aging and fatigue. With practical, real food changes to your diet and lifestyle, you can truly begin to nourish your mind, body and spirit. Journey into healing by identifying your unique nutrition needs that will help you and your family feel better, think better and create the life you were meant to live.

Amy earned her 700-hour nutrition consultant certification with honors from Bauman College. She also holds a B.A. in Psychology from the College of the Holy Cross.