Ingredients

The following ingredients have 4 Servings
  • 2 eggplants
  • 4 cups arugula
  • 2-3 cups small heirloom tomatoes (cherry tomato sized)
  • 1 cup micro greens
  • 1/2 cup crumbled feta
  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tbsp olive oil ((to grill the eggplant))
  • salt and pepper

Instruction

  • 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.