Well. I'm in love. This is perhaps the best salad I have ever made or eaten. I want to go buy more eggplants and arugula RIGHT NOW, but it will have to wait till I've eaten my other produce. Arugula can be fairly peppery, but don't be tempted to mix it with another green here because it does an amazing job of balancing out the sweet, melt-in-your-mouth eggplant. Please, please make this.
Grilled Eggplant and Arugula Salad
2 medium Asian eggplants (the long thin kind), cut into 1/2 inch thick rounds (could substitute regular globe eggplants, cut into small chunks, but it's nice to have some skin on each piece for the texture)
1/2 large bunch arugula, maybe 1 1/2 cups
1 small wedge lemon
1-2 tbsp + 1/2 tsp olive oil
salt
pepper
Preheat your George Forman grill. Toss the eggplant slices with 1-2 tbsp olive oil in a bowl, until just lightly coated. Arrange the eggplant slices on the grill; it will probably take two batches. Close the grill tightly. Grill about 12 minutes, until there are charred grill marks and the eggplant is very, very soft.
Meanwhile, tear the arugula into small pieces and arrange in your bowl.
When the eggplant is done, arrange it on top of the arugula. Squeeze the lemon wedge over. Sprinkle with 1/2 tsp olive oil. Add salt & pepper to taste.
Serves 1
1 comment:
Can we make this when you get home?
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