Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Source: Better Homes and Gardens

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Recipe Summary

grill:
7 mins
total:
22 mins
prep:
15 mins
Servings:
4
Yield:
9 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Brush the cut sides of the bread and the eggplant slices with 2 tablespoons of the oil. Sprinkle eggplant with 1/2 teaspoon salt and 1/4 teaspoon pepper.

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  • For a gas or charcoal grill, grill the eggplant slices on the rack of a covered grill directly over medium heat for 5 to 7 minutes or until tender, turning once. Remove to a cutting board and set aside. Grill the bread, cut sides down, for 2 to 3 minutes or until toasted. Cool slightly. Rub bread with cut sides of garlic. Cut bread into bite-size pieces. Place bread and eggplant in a large salad bowl.

  • Add arugula, cherry tomatoes, mozzarella, tarragon, remaining oil, and vinegar to bowl. Toss all together. Season to taste with additional salt and pepper.

Tips

Japanese eggplants have a narrow, straight shape and a tender, slightly sweet flesh. You can substitute regular eggplant in this dish as well as zucchini or yellow squash.

Nutrition Facts

471 calories; fat 27g; cholesterol 40mg; saturated fat 8g; carbohydrates 37g; mono fat 12g; poly fat 2g; insoluble fiber 5g; sugars 6g; protein 15g; vitamin a 1546.6IU; vitamin c 18.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.2mg; folate 50.6mcg; sodium 728mg; potassium 488mg; calcium 341mg; iron 1mg.
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