EGGPLANT SALAD WITH TOMATO AND GOAT CHEESE

Eggplant Salad with Tomato and Goat Cheese image

Tender, grilled eggplant helps make this light summer salad feel like a meal. The balsamic dressing adds so much depth and a burst of bright flavor. -Susan Leiser, Hammonton, New Jersey

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 large eggplant, cut into 8 slices
1/4 cup extra virgin olive oil, divided
1-1/4 teaspoons salt, divided
1/2 teaspoon pepper, divided
4 plum tomatoes, chopped
1/4 cup chopped red onion
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
4 teaspoons balsamic vinegar
4 cups fresh arugula or baby spinach
1/2 cup crumbled goat cheese

Steps:

Brush both sides of eggplant with 2 tablespoons oil. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper., Broil eggplant 3-4 inches from heat or grill, covered, over medium heat, until tender, 4-5 minutes per side., Meanwhile, in a small bowl, combine tomatoes, onion, basil, parsley, vinegar, 1 tablespoon oil and remaining salt and pepper. Toss arugula with remaining oil and divide among 8 plates. Top each with eggplant, tomato mixture and goat cheese.

Nutrition Facts : Calories 115 calories, Fat 9g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 410mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges